Ingredients

Mexican Spice Rub

• 1 tsp crushed, dried red chillies
• 1 tblsp whole coriander seeds, roasted
• 1 tblsp whole cumin seeds, roasted
• 1 tsp smoked paprika
• salt & pepper
• Juice of 2 limes
• 50ml extra virgin olive oil

Tomato Salsa

• 2 tomatoes
• ½  onion
• 1 chilli
• 1tsp finely chopped ginger
• juice of 1 lemon
• 50ml extra virgin olive oil
• 10g coriander
• salt, pepper & sugar.

Guacamole

• 1 ripe avo
• 1 red chilli
• Juice of 1 lemon or lime
• 2tblsp Bulgarian yoghurt
• ½ cup roughly chopped coriander
• 1 tsp sugar
• Salt & pepper

Method

Grind all the rub ingredients in a mortar and pestle until well-blended. Combine the spices with the olive oil and lime juice then rub the Ribeye with the mixture and leave to marinate for a few minutes. Place the Ribeye on a smoking hot oiled grill and cook for about 8 minutes, or until medium rare. Remove from the grill and leave to rest before slicing.

Dice the tomatoes. Finely chop the onion, chilli and ginger. Add the lemon juice. Add the tomato & coriander to the onion mixture. Add the olive oil and the seasoning.

Skin the avo and remove the pip. Mush the flesh up with a fork. Mix in the rest of the ingredients. Season to taste.

To assemble

Place a scoop of salsa on each tortilla, top with the grilled & sliced Ribeye and finish with a dollop of guacamole with a fresh sprig of coriander before rolling and eating.