For the minced meat: Heat oil in a pan and add the meat. Use a wooden spoon to break apart the meat as it cooks. Once browned, add salt, cumin powder and coriander leaves and stir. Set aside.
For the taco shells: In a bowl, mix together maize meal, all purpose flour, salt and hot water. Take the dough out of the bowl and onto your working surface and knead for 5 minutes. Take some dough the size of a golf ball into your palm and roll. Place the dough between two parchment papers and roll using a rolling pin.
Place the tacos on a preheated dry griddle and cook for 30 seconds on each side. Store in a kitchen towel as you finish making the rest.
For the Kachumbari: In a bowl, mix all the kachumbari ingredients together.
To assemble: Take the taco shell in your palms and gently squeeze it together. Place the minced meat in the shell, followed by kachumbari. Serve.