Step 1

Combine spice rub and oil in a large bowl. Add the beef and turn to coat. Set aside for 10 mins to develop the flavours.

Step 2

Combine the cabbage, carrot, spring onion and chopped coriander in a separate large bowl. Whisk the sour cream, ranch dressing and vinegar in a small bowl. Season.

Step 3

Heat a barbecue grill or chargrill on high. Cook the tortillas for 1 min each side or until lightly charred. Place on a baking tray and cover to keep warm.

Step 4

Cook beef for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.

Step 5

Spread tortillas with avocado. Top with cabbage mixture and drizzle with half the dressing. Top with beef. Drizzle with remaining dressing and any pan juices. Serve with coriander sprigs.