1 Tbsp olive oil
600g beef rump steak, cut into 2cm strips
200g jar medium taco sauce
2 Tbsp taco spice mix Sea-salt flakes and freshly ground black pepper
8 soft tortillas
2 small avocados, flesh finely diced
2 medium tomatoes, finely diced
1⁄2 cup sour cream
1⁄4 cup coriander leaves
2 limes, cut into wedges
Heat oil in a large non-stick frying pan over a medium heat. Cook beef in batches for 2 minutes or until well browned. Transfer to a plate.
Add taco sauce, spice mix and 1⁄4 cup water to the same pan. Season well. Reduce heat to low and return beef to pan. Simmer for 5 minutes or until sauce has thickened and beef is cooked through.
Heat tortillas in microwave on high/100% for 15 seconds (see Cook’s tip, above).
Spoon beef mixture onto tortillas. Top with avocado, tomatoes, sour cream and coriander. Serve with lime wedges.