Reindeer Meat Filled Mexican Tortillas

Ingredients

• 240 g Pokka Sliced Reindeer Meat (1 pack), thawed
• 6 tortillas, ready-made without additives
• 1 large onion
• 1 small red pepper
• 1 small yellow pepper
• 1 small green pepper
• 1 large chilli or 2 small
• 2 garlic cloves
• 1 tbsp chopped fresh coriander, plus a little for the guacamole
• 1 tsp ground cumin
• 1 tbsp freshly ground black pepper
• salt
• 6 tbsp vegetable oil
• 2½ dl grated Cheddar
• 120 g sour cream
• 5 dl shredded lettuce
• 2 ripe avocados, for the guacamole
• 2 tomatoes, for the guacamole
• 2 spring onions, for the guacamole
• tortilla chips (nachos), to serve

Method

1. Make the guacamole: halve the avocados, remove the stones and scoop the flesh into a food processor. Add the tomatoes, cut into pieces, a little coriander and a little of the chilli and blend to a coarse purée. Stir in the finely sliced spring onions and season with salt. Cover and keep in the fridge until serving.
2. Peel and finely chop the onion. Cut one ring from the green pepper and one from the red pepper for the garnish, then cut the rest of the peppers into thin strips and keep a few strips aside for the garnish too. Finely chop the rest of the chilli and peel and crush the garlic.
3. Heat 4 tbsp of the oil in a non-stick frying pan over a medium heat and cook the onion until soft but not browned, about 5 minutes. Add the pepper strips, garlic, chilli and coriander and cook, stirring, for 4 minutes more. Tip the vegetables into a bowl.
4. Separate the reindeer slices, season them with the black pepper and cumin and divide them into two batches. Add 1 tbsp oil to the same pan, turn the heat to high and wait until the pan is very hot. Add the first batch, season with a pinch of salt and fry for 1–2 minutes, then add it to the vegetables. Fry the second batch in the same way in the last of the oil. Return the meat and vegetables to the pan, turn off the heat and mix well.
5. Warm the tortillas according to the packet. Put some lettuce in the middle of each, pile the meat mixture on top and sprinkle with Cheddar. Fold the tortillas around the filling and garnish with the pepper strips and rings. Serve with the guacamole, sour cream and tortilla chips.