Ingredients

• 454g Certified Irish Angus Striploin or Sirloin Steak, visible fat trimmed and cut into thin strips
• 1½ tbsp extra virgin Olive Oil
• 2 green peppers, deseeded and thinly sliced
• 2 white onions, cut into thin wedges
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 red chilli, finely chopped, or ½ tsp dried chilli flakes
• 25g/1oz fresh coriander, chopped, plus extra to garnish lime wedges, for squeezing

Salsa:

• ½ – 1 Green and red chilis (to taste)
• ½ bunch fresh coriander
• 6x ripe tomatoes
• 1 lime
• 1x tbsp Extra Virgin Olive Oil

To serve:

• 8x small soft corn tacos
• Avocado, peeled and thinly sliced
• 6x tbsp sour cream or natural yoghurt
• Grated cheese (optional)
• Salad greens (optional)
• Coriander, finely chopped

Method

Salsa: This can be made up to 24 hours in advance, and will be more flavoursome the longer it has to sit. Finely chop the chilli, discarding the seeds if you like less spice. Add to a medium bowl. Finely chop the coriander and
tomatoes and add to the bowl, along with salt, pepper, juice of 1 lime and the olive oil.

Season the beef with pepper. Heat half a tablespoon of the oil in large frying pan and cook for 1½ minutes until lightly browned but not fully cooked. Tip onto a plate, set aside and cover with tin foil.

Put the frying pan back on the heat and add the remaining oil. When hot, add the peppers and red onions to the pan and stir-fry for 3-5 minutes until just softened.

Add the cumin, paprika and chilli (if using). Season with salt and pepper and cook for 30 seconds, then add back in the browned steak. Cook for a further 1-2 minutes.

Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.

On a dry pan heat the tortillas until warm and golden. Put these on a plate and serve straight to table, along with the steak mixture, salsa and other serving suggestions

Serve immediately.