• Cut corn cob in half.
• Slice avocado in half, scoop out flesh and thinly slice.

• Discard any liquid from beef strip packaging. In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef stripsand Mexican fiesta spice blend in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
• Drain any excess liquid, then add the butter and season with salt and pepper. Cover to keep warm.
• In a second medium bowl, combine shredded cabbage mix with a drizzle of olive oil and white wine vinegar. Season to taste.

• Toast or grill pita bread to your liking.
• Fill pita bread with some sour cream, avocado, dressed cabbage and fiesta beef. 
• Drizzle over mild chipotle sauce and tear over coriander. Serve with buttered corn cob and any remaining veggies. Enjoy!