Place mozzarella into the Thermomix bowl and grate 10 sec/speed 10.
Add all remaining ingredients, except EVOO and combine 10 sec/speed 6. Knead 1 min/Interval.
Tip out dough onto a floured silpat mat and wrap. Rest dough for 30 minutes at room temperature.
Divide dough into 8 x 70g balls. Roll each ball into a flat circle.
Heat up a fry pan over medium to high heat. Fry each in a little EVOO for about 1 minute each side, until cooked.
Fill each soft taco shell as desired.