Seared Beef Steak Tacos & Guacamole

• Transfer beef to a lined oven tray. Brush over paprika oil. • Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While beef is roasting, thinly slice red onion (see ingredients). • In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Roughly chop baby cos lettuce. • Slice cucumber into thin sticks. • Finely chop tomato. • Slice lime into wedges. • Slice avocado in half and scoop the flesh out of its skin.

• In a medium bowl, place avocado and mash with a fork. • Add tomato and a generous squeeze of lime juice. Stir to combine. Season to taste. • Just before serving, in a second medium bowl, combine cos lettuce and green dressing. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.