Guacamole

• ¼ red onion
• 1 green chili
• A bunch of coriander leaves
• ½ tsp salt
• Juice of 1 lime
• 2 ripe avocados
• 1 medium-sized tomato (seeds removed, finely diced)

Pico de Gallo

• 3 medium-sized tomatoes (seeds removed, finely diced)
• ¼ red onion (finely diced)
• A bunch of coriander (leaves and stems, finely chopped)
• 1 tsp salt
• Cracked black pepper
• Juice of 1 lime

Spicy Lime Filet

• 2 x Juicy Marbles Thick-Cut Filet
• 1 tsp smoked paprika
• ½ tsp smoked chili flakes
• ¼ ground cumin
• ½ tsp salt
• Cracked black pepper
• Juice of ½ lime
• Zest of ½ lime
• 2 tbsp olive oil

To serve

• Thinly shaved lettuce
• Mexican rice
• Black beans
• Pickled jalapenos
• 2 large tortillas

Guacamole

1. Combine onion, chili, coriander, salt, and lime juice in a pestle and mortar. Crush to form a paste.
2. Add peeled and destoned avocados and crush until smooth.
3. Mix in finely diced tomatoes and taste to adjust the seasoning, if necessary.

Pico de Gallo

1. Combine diced tomatoes, onion, coriander, lime juice, salt, and pepper in a bowl, and mix well.

Spicy Lime Filet

1. In a small bowl, combine smoked paprika, chili flakes, cumin, salt, pepper, lime juice and zest, and olive oil. Mix well to combine.
2. Chop the filets into chunks, transfer to a bowl, and pour over the marinade.
3. Heat a non-stick pan over medium heat, and add the marinated filet. Cook for 6-8 minutes, until nicely browned and warmed through.

Assembly

1. Spread guacamole in the middle of a large tortilla.
2. Top with Mexican rice, black beans, spicy lime filet, pico de gallo, pickled jalapenos, and lettuce.
3. Bring the sides of the tortilla towards the middle to close, and tightly roll it into a burrito.
4. Warm it up in a lightly oiled pan until toasted.
5. Optionally, wrap it in a alluminium foil, or baking paper, to make the munching less messy.
6. Slice in half and serve with lots of hot sauce.