Carne Asada Tacos with Chargrilled Spring Onions & Chiltomate Sauce - Ainsley Harriott

Ingredients

• For the Steak
• 650g bavette/flank, skirt, or sirloin steaks
• juice and zest of 1 lime
• juice of ½ orange
• 2 tbsp olive oil, plus extra for drizzling
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• ½ tsp of dried (Mexican) oregano
• sea salt and freshly ground black pepper
• bunch of spring onions, outer leaves discarded
• For the Salsa
• 4 fresh ripe vine or plum tomatoes
• 1 onion, peeled, cut into thick round slices or wedges
• 1 habanero chilli (2 if you like things extra fiery!), halved, deseeded if preferred
• small clove of garlic, roughly chopped
• 2 tbsp chopped coriander, plus extra to serve
• To Serve
• 8 soft corn/flour tortilla, lightly chargrilled or warmed per the packet instructions
• 1 ripe avocado, destoned and sliced/chopped
• 100g sour cream
• queso fresco or mild feta, crumbled, to serve (optional)
• lime wedges