Check your avocado is ripe before starting this recipe. Preheat the oven to 220°C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Peel and roughly chop the avocado. Finely chop the tomato. Thinly slice the spring onion. Pick the coriander leaves and finely chop the stems.

Combine apple cider vinegar and honey in a bowl and season with salt and pepper. Add the avocado, tomato and half the spring onion and gently toss to combine. Combine the sweet chilli and mayonnaise in a bowl.

Drain and rinse the black beans. Heat oil in a medium frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins, until browned. Reduce the heat to medium, add the Mexican seasoning, coriander stems, black beans and crushed tomatoes and cook, stirring, for 4-5 mins until the liquid is evaporated.

Divide the tortillas between plates and fill with the Mexican lamb, avocado salsa, remaining spring onion and remaining coriander. Spoon over the sweet chilli mayo to serve.