200g cooked peas, lightly crushed
2 ripe avocados
1 large red chilli, finely chopped
3 spring onions, trimmed and finely sliced
a handful of coriander leaves, chopped
juice of 2 limes
sea salt flakes
250g steak (rump, sirloin or fillet)
½ tsp onion powder
½ tsp sweet paprika
1 tsp hot chilli powder
vegetable oil, for cooking
4 flour tortilla flatbreads
shredded lettuce
grated cheese
sour cream
tomato salsa
Tip the crushed peas into a large mixing bowl and add the flesh from the 2 avocados along with the chilli, spring onion, coriander, lime juice and sea salt. Mash everything together, taste and adjust the seasoning if necessary.
For the steak rub, in a small bowl mix together the sweet paprika, onion powder and chilli powder. Brush the steak with a little oil and then rub the spice mixture over the steak. Cook on a preheated griddle, or in a hot frying pan or under a grill for around 3 minutes on each side which will cook the steaks to medium rare. Put the steak to one side and allow to rest for nearly as long as it has been cooking.
Heat about 1 cm of oil in a deep frying pan and warm the flatbreads slightly (this will enable you to fold them in half). Fry the flatbreads in the oil, pressing down on them so they stay folded. When golden brown, turn them over and repeat until browned on the other side. When all 4 tacos are cooked, fill them with a little shredded lettuce and some grated cheese. Slice the steak thinly and share between the tacos. Top the beef with some pea-camole, sour cream, a little more grated cheese and some tomato salsa.
Serve immediately.
