Step 1

Heat a heavy-based saucepan over high heat. Add 1 tablespoon of oil; cook half the beef for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining beef.

Step 2

Add remaining oil, the onion and garlic to pan; cook, stirring for 5 minutes or until softened. Add spice mix; cook, stirring for 1 minute or until fragrant.

Step 3

Stir in orange juice, scraping the bottom of the pan; bring to the boil. Add canned tomatoes, stock and beef, stirring until well combined; bring to the boil. Season.

Step 4

Cover pan with a tight-fitting lid; reduce heat to low. Cook for 1 hour 30 minutes. Remove lid; simmer, uncovered, for a further 30 minutes or until meat is tender enough to shred. Shred beef inpan using two forks.

Step 5

Spoon shredded beef into tortillas; top with avocado and tomatoes. Serve with coriander and lime wedges.