Mexican beef taco with avocado and shredded cabbage

4 servings Prep: 20 mins, Cooking: 10 mins
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By Food24 March 23 2017
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Ingredients (17)

500 g Beef Sirloin
1 tsp sea salt
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1 tbsp vegetable oil
For the salad:
4 tortillas
1 baby cabbage — shredded
1 avocado — peeled and sliced
50 g baby spinach
5 g fresh coriander
for the dressing:
1/2 cup sour cream
1 garlic clove — crushed
1 red chilli — sliced
1 lime — juice only
1 tsp sugar
2 tbsp extra virgin olive oil
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Place the beef on a surface and allow to come to room temperature. Mix together the salt, pepper, cumin, coriander and oil, rub all  over the beef.

Heat a griddle pan and cook the beef for 2–3 minutes on each side, set aside to rest for 5 minutes, then slice.

Griddle the tortillas for 1 minute on each side.

For the salad: Toss together all the ingredients.

For the dressing: Whisk together all the ingredients.

To serve: Place a tortilla on a surface, top with salad and sliced beef; drizzle over dressing.

Reprinted with the permission of Fairlady.

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