Coat the steak in 2 tablespoons of Mexican spice mix. Reserving the capsicums, drain the oil from the Sacla Char-Grilled Capsicums into a saucepan, heat and sauté the onion and remaining spice mix until softened. Add the Cirio Diced Tomatoes, bring to the boil and simmer for 10 minutes until thickened. Drain and rinse the Val Verde Red Kidney Beans and combine with avocado, half the coriander and lime juice. Char-grill the steak for 3-5 minutes on each side until charred and done to your liking. Allow to rest 5 minutes before slicing.  To serve, top each warm tortilla with tomato sauce, sliced steak, capsicums, red bean salad and a dollop of sour cream. Serve garnished with remaining coriander leaves and chilli flakes.

Prep Time
10 minutes
Cook Time
20 minutes

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