Mexican Steak Taco Bowls with Avocado & Sour Cream

Pre-heat the oven to 180C.

De-seed and finely dice the tomato, half of the red onion and garlic.

Julienne the red capsicum.

Juice the lime(s).

Slice the remaining red onion.

Mix together the lime juice, worcestershire sauce, garlic and taco spices in a bowl.

Slice the beef steak and add to the marinade.

Add some hot water to a shallow bowl.

Soak the tortilla(s) in the hot water for approximately 4 seconds or until soft.

Turn an oven safe bowl(s) upside down and brush with a little oil.

Drape the tortilla(s) over the bowl(s) (or instead use the bottom of a cupcake holder), to create the tortilla bowls.

Place on an oven tray and then into the oven to bake (3-5mins).

Mix together the diced red onion and the tomatoes in a bowl and set aside.

Heat the olive oil in a frying pan over medium heat.

Add the red capsicum and sliced onion and cook until softened.

Take the tortilla bowl(s) from the oven and gently remove from the bowl (ensuring it is cripsy enough to retain its shape).

Flip the tortilla bowl(s) and return to the oven and bake for a little longer to crisp the other side.

Add the steak and marinade to the pan and cook through.

Remove the tortilla bowl(s) from the oven.

When cooked remove the steak from the heat.

Peel, de-stone and roughly chop the avocado.

Add the steak mixture, tomato salsa and avocado to the tortilla bowl.

Add a dollop of sour cream and a little chilli sauce as desired.

Finish with fresh coriander.