Smoky beef and slaw nachos bowl

Instructions

1 Preheat oven to 180°C. Place tortilla triangles on a baking tray lined with baking paper and spray with olive oil. Bake for 12–15 minutes, or until golden and crisp, turning halfway through cooking time.

2 Meanwhile, combine paprika, cumin and sugar. Rub spice mixture evenly over both sides of steaks and spray lightly with olive oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Grill steaks for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.

3 Combine cabbage, carrot, coriander and yoghurt in a large bowl. Divide slaw between serving bowls. Top each with tortilla crisps, beef, tomatoes and a dollop of avocado. Add a lime wedge (if using).