1

For the guacamole, place the avocados in a small mixing bowl, add a squeeze of lime juice, and use the back of a fork to mash until completely smooth.

2

Stir through the torn coriander leaves, a dash of Tabasco and season generously with sea salt. Set aside.

3

Finely shred the white cabbage and set aside for serving later.

4

To make the salsa, finely chop the cherry tomatoes and add to a bowl. Thinly slice the spring onions and add to that bowl. Peel and finely chop the garlic and add to the bowl with the rest of the lime juice and the extra virgin olive oil. Stir together with plenty of sea salt and black pepper. Doing this now will allow the flavours to develop.

5

In a non-metallic bowl add the rapeseed oil, paprika, garlic granules, cayenne and ground cumin. Place the rib eye steaks in the bowl, mix and leave to marinate for 15-30 minutes at room temperature.

6

Pan fry or griddle the steaks over a fierce heat for 3-4 minutes either side for medium rare, or to your liking. Remove from the pan and place on a plate and allow to rest for 10 minutes in a warm place.

7

While waiting for your steaks to rest, warm the corn tortillas on a non-stick frying pan until warm and pliable and set aside on a plate.

8

Slice the steaks into thin strips.

9

Serve the steak strips on a warmed taco with a generous dollop of guacamole, sour cream, some salsa, cabbage, coriander leaves and a good squeeze of lime.