Beef Avocado Tortilla Wraps

Heat the oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned and no longer pink.

Stir in the garlic, cumin and smoked paprika, then cook for 1 minute until fragrant. Season with the salt and black pepper and remove from the heat.

Put the avocado in a bowl and toss with the lime juice and half the coriander, lightly crushing it with a fork while keeping some texture.

Warm the tortillas in a dry frying pan for 20 seconds on each side. Fill each with the beef, avocado, tomatoes and red onion, then add a spoonful of soured cream.

Scatter over the remaining coriander, fold in the sides and roll up tightly. Serve immediately while the beef is hot.