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This is a recipe i have made from scratch using authentic premium quality fresh ingredients.

I never use recipes for my dishes as i've got a natural ability and creative artistic flair that enables me to cook anything using a "dash of this and a splash of that" and not be using a measuring spoon on everything, which in turn allows me to have heaps more fun.

I believe in having a keen interest, desire but first & foremost a strong passion for cooking, to be able to produce consistently good artistically created mouthwatering recipes everytime! But here's a list for those who have a little trouble mastering cooking.

1 Tray of Naturoo Kangaroo meat 750g approx Steaks
1 large onion
A few cloves of special garlic (french shallot)or shallots
1 or 2 National Heart Foundation Approved Avocados
1 Fancy lettuce
Good handful of Baby Spinach leaves
1 or 2 Vine Ripen Tomatoes
A Splash of oyster sauce, Teriyaki sauce, Honey Garlic and soy sauce
Fish sauce
herbasalt
Praise Mayo Tradional (Has to be Praise or nothing!)
Sour cream

1. Chop garlic and onion up finely using a very sharp knife.
2. Using a frying pan heat up some oil in a pan until sizzling hot.
Add garlic and onion and cook until sauted and clear and transparent with a lightly golden colour.
3. While your waiting, season your meat with herbasalt or season salt and rub in to your meat until it is evenly coated in seasonings

4. Chop up avocados into bitesize pieces, as well as your tomatoes, cutting in half then into quarters and then into bitesize pieces.Here's a Handy Tip... using your knife cut a line all the way around your avocado and twist and pull, then with your knife jab the the seed quickly being careful not to cut yourself and twist and liftout.Chop lettuce finely and leave in a bowl.

5. Add meat and cook 2mins each side then further one minute and then follow instructions on back of tray for rare or medium etc.
Cook meat as whole not as a stirfry.

6.Use a quick dash of each of the sauces and cook until sauce has turned into a liquid or "cooked a bit".
7. Wrap tortillas in alfoil and pop into oven for 10 mins on 180 degrees celcius.
8. Get tortillas and put meat in a straight line down middle of the tortillas leaving some room to wrap tortillas at the end and do the same with the rest of ingredients then add dollops of sour cream and mayo over the top and fold the end over the tortilla and wrap one side over and add some sour cream to help keep it together.
Then simply fold otherside over and wrap in alfoil and serve and enjoy!

Don't forget to pull out a book on Mexican or Spanish food and culture and have a lemon ruski and go on adventurous journey and discover the hidden jewels of the colourful spanish and mexican gardens.

Learn more about this author, Joshua Jensen.
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