500g (1lb 2oz) lean rump steak cut into strips
1/2 tsp each chilli powder, dried thyme and ground cumin
2tbsp sunflower oil
2 red onions, peeled and cut into thin wedges
2 pepper, deseeded and sliced
3 tomatoes, roughly chopped
pack of 8 tortillas, warmed
150g pot soured cream
150g pot guacamole
15g (50z) grated Cheddar cheese
small bunch coriander, leaves picked to serve
Mix the steak and the spices in a bowl and leave to marinate for at least 10 minutes, longer if you have time.
Heat 1tbsp of the oil in a large pan and fry the onions for a few minutes to soften. Add the remaining oil to the pan and fry the peppers for a few minutes. Add the steak to the pan and cook for 4 minutes, then stir in the tomatoes.
Warm the tortillas according to the pack instructions.
Spoon the steak filling on to each tortilla and add a dollop of soured cream and guacamole. Sprinkle over some grated cheese and coriander leaves and roll up before eating.