Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, finely chop the chilli (deseeded) and coriander. Finely slice the red onion and finely shred the red cabbage. Shuck the corn and remove the kernels. Juice the lemon.

In a small bowl, mash the avocado with a fork and stir through the birdseye chilli, half of the lemon juice and a pinch of salt. Set aside.

In a separate small bowl, combine the corn, coriander, a third of the red onion and the remaining lemon juice. Set aside.

In a medium frying pan heat half of the olive oil over a medium-high heat. Add the beef strips in two batches, stir frying for 1-2 minutes or until just browned. Remove from the pan. Add the remaining oil and red onion and cook, stirring, for 3 minutes or until softened. Add the Mexican spice mix and cook, stirring, for 1 minute or until fragrant. Return the beef to the pan with any excess meat juices and stir fry to coat well in the spices. Remove from the pan.

Wrap the mini white corn tortillas loosely in foil and place in the oven for 5 minutes to heat up.

Serve up the warmed tortillas, Mexican spiced beef, corn salsa, red cabbage and guacamole and let everyone create their own sizzling beef taco masterpiece. If you like heat, drizzle the tacos with the Tapatio hot sauce.