Ingredients

• 480g Lamb Backstrap
• 2 Tbsp Vegetable Oil
• 2 Tbsp Mexican Spice Mix
• 4 Large or 8 Small Soft Flour or Corn Tortillas
• 4 Tbsp Garlic Sauce Dip
• 1/2 Small Red Onion, sliced
• 1/4 Small Red Cabbage, sliced
• 1 Avocado, sliced
• 1/4 Bunch Mint
• 1/4 Bunch Coriander
• 4 Tbsp Dukkah
• 1 Lemon or Lime
• 4 Tbsp Extra Virgin Olive Oil
• Hot Sauce to taste

Method

1. Heat the olive oil in a frying pan
2. Season the lamb well with the Mexican spice mix.  Add to the fry pan and cook to your liking.
3. Rest the lamb for 5 minutes then slice thinly.
4. To serve, place the tortillas on to plates, spread garlic sauce, top it with onion, cabbage, avocado, lamb slices, mint and coriander.  Sprinkle the dukkah on top and finish with a squeeze of lemon/lime, a drizzle of olive oil and a splash of hot sauce.
   

Chef's Tips

Add jalapenos for some extra heat.