Preheat the oven to 180'C.
For the tacos: peel and dice the onions and the garlic. Pick and chop the coriander leaves. Cut the limes into wedges. Cut the avocado in half, remove the stone and cut the flesh into dice. Cut the steak into cubes.
Heat a pan and add a splash of oil. Add the onion to the pan and cook until translucent (4-5 minutes) before adding the garlic. Add the chilli and the steak. Cook for 7-8 minutes and the add the chopped tomatoes, chilli powder, paprika and cumin. Cook for a further minute and then stir in the chopped coriander.
Spoon the beef mixture into the tacos and top with cheddar cheese. Bake in the oven for 5 minutes until the cheese is melted.
For the spiced slaw: peel the cucumber, cut into quarters and remove the seeds. Cut into small dice. Peel and dice the onion. Cut the cherry tomatoes in half. Peel and grate the carrots. Thinly slice the cabbage. Cut the peppers in half, remove the seeds and thinly slice. Mix all of the prepared ingredients together and add the caster sugar and the tabasco sauce.
For the dressing: zest and juice the lime, mixing both into the sour cream. Finely chop the chilli and add to the sour cream. Add the chilli powder, cumin and chopped coriander. Season with salt and pepper and then mix into the slaw.
To serve: Top the tacos with the diced avocado and serve with the slaw alongside and a wedge of lime.
«Try making this recipe using chicken or black beans as alternatives.»