Ainsley Harriott served up tasty carne asada tacos with a Yucatan chiltomate salsa on Ainsley’s Fantastic Flavours.

The ingredients for the Steak are: 650g bavette/flank, skirt, or sirloin steaks, juice and zest of 1 lime, juice of ½ orange, 2 tbsp olive oil, plus extra for drizzling, 2 cloves of garlic, minced, 1 tsp ground cumin, ½ tsp of dried (Mexican) oregano, sea salt and freshly ground black pepper and bunch of spring onions, outer leaves discarded.

For the Salsa: 4 fresh ripe vine or plum tomatoes, 1 onion, peeled, cut into thick round slices or wedges, 1 habanero chilli (2 if you like things extra fiery!), halved, deseeded if preferred, small clove of garlic, roughly chopped and 2 tbsp chopped coriander, plus extra to serve.

To Serve: 8 soft corn/flour tortilla, lightly chargrilled or warmed per the packet instructions, 1 ripe avocado, destoned and sliced/chopped, 100g sour cream, queso fresco or mild feta, crumbled, to serve (optional) and lime wedges.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.