Dice tomatoes and avocado, chop coriander (reserve some for serving if you like). Toss in a bowl with olive oil, salt and pepper (see notes).
Toss red cabbage with 1 tbsp vinegar, 1/2 tbsp olive oil, salt and pepper.
2. Cook the corn
Place corn in a saucepan and cover with water. Bring to the boil, drain and keep warm for serving.
3. Cook the beef strips
Heat a large frypan over high heat. Toss beef strips with 2 tsp smoked paprika, 2 tsp cumin, 1 tbsp oil, salt and pepper. Add to pan in batches and cook for 2 minutes or until cooked to your liking.
4. Warm the taco shells
Warm corn tortillas according to the packet instructions and place in a kitchen towel as you go.
5. Serve at the table
Assemble tortillas at the table with fresh salsa, spiced beef, cabbage, any remaining coriander and dollops of salsa sauce. Serve with a side of corn.
Add any other favourite ingredients to the tacos such as cheese, sour cream or other veggies of choice!
Serve salsa ingredients separate instead of combined, if kids prefer!
No beef option - beef strips are replaced with chicken stir-fry strips. Increase cooking time to 4-6 minutes on each side or until cooked through (no need to cook in batches).
Coriander, 1/2 packet *
Shredded red cabbage, 1/2 bag (200g) *
Corn cobettes, 1 packet
Beef strips, 600g
Corn tortillas, 1 packet
Salsa, 1 jar
From your pantry
Olive + oil for cooking, salt, pepper, smoked paprika, ground cumin, red or white wine vinegar