Beef tacos with guacamole & pico de gallo

Guacamole

1. Halve the avocados, remove the pit and scoop, flesh with a spoon and dice avocado flesh.
2. Add ¼ of the diced red onion, ¼ of the chopped coriander and 2 teaspoons of the worcester sauce.
3. Mix with a spoon and season with salt, pepper and lime juice to taste (see chef tips). Set aside.

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Pico de gallo

1. Place the remainder of the diced tomato and ¼ of the diced red onion in a bowl.
2. Add half the chopped coriander and the juice of 1 lime.
3. Mix well and season with salt and pepper (see chef tips).

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Taco topping

1. Mix the remaining coriander and the dicred red onion and set aside.

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For the meat

1. Boil a pot of water on the stove.
2. Submerge the vacuum packed bag of pork or beef in the water. Turn down to just below a simmer.
3. Leave in the pot for 20 minutes to heat.

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To plate

1. Place each item in a separate bowl and arrange on a serving platter. Heat the tortillas in a pan and wrap in a towel to keep warm. Slice up the remaining lime into 6 wedges to finish the platter.
2. Add your meat, guacamole, pico de gallo and topping to your tortilla and enjoy!