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Preheat the oven to 200°C/ 400°F.
Heat the olive oil in a large pan, sauté the onion for 3-4 minutes, over a medium heat, until soft, add the beef mince and garlic, cook for 4-5 minutes until the beef is brown all over, then stir in the taco seasoning. Add the chipotle paste, tomato puree and beef stock, stir to combine, then cover and simmer for 10 minutes or until there is no excess liquid.
Divide the beef and cheese between the mini tortillas, close and press them down firmly, brush with the oil and sprinkle over the smoked paprika. Rub the smoked paprika into the tortillas, transfer to a lined baking tray and bake for 15 minutes.
Whilst the tacos are baking, in a medium bowl, mix together the chipotle creamy yoghurt.
Once the tacos are baked you are ready to serve. If you fancy the coriander, open them up and sprinkle inside. Dip the tacos in the creamy chipotle sauce and enjoy!