750g beef rump steak, trimmed, thinly sliced
2 tblsps taco seasoning
2 tblsps olive oil
5 green spring onions, cut into 5cm lengths
Warmed mini flour tortillas, crumbled feta, thinly shredded red cabbage and lime wedges, to serve
2 medium ripe avocados 3 green spring onions, finely chopped
1 large tomato, deseeded, finely chopped
1 tblsp lime juice
Salt and pepper, to taste
Tabasco sauce, to taste
To make guacamole, peel and deseed avocados. Coarsely mash flesh in a medium bowl. Stir in remaining ingredients. Cover with plastic wrap. Refrigerate.
Toss beef with seasoning and half the oil in a bowl.
Heat a large, non-stick frying pan over a high heat. Add beef in three batches. Cook, stirring occasionally, for 1 to 2 minutes, or until cooked. Transfer to a bowl.
Add onions to same hot pan with remaining oil over a medium heat. Cook, stirring occasionally, until soft. Add to beef. Toss to combine.
Top tortillas with beef, onions, guacamole, feta and cabbage. Serve with lime wedges.
TIP: If short on time, replace rump steak with beef stir-fry strips. We heated our tortillas in a frying pan over a medium to high heat.