Trim the fat from both the beef and lamb (remember to thoroughly wash your hands after handling raw meat).Mix the spices and half the oil in a bowl, then place all the meat into the bowl.Rub evenly over meat to coat (remember to thoroughly wash your hands after handling raw meat).Cover with clingfilm and refrigerate for 10-20 minutes.Peel and thickly slice the onions.Wash, deseed and thickly slice the red and yellow peppersCut the lime into eight wedges.
To make the salsa:
Wash, deseed and finely chop the tomatoes.Peel and finely chop the onion.Wearing gloves top the chilli, remove the seeds and finely chop.Wash and finely chop the coriander use ½. Add the lime juice.Combine all ingredients in a bowl and set aside.
To make the guacamole:
Cut the avocado in half, remove the stone, scoop the flesh from the skin into a small bowl and mash with a fork.Stir in the other ½ of the coriander.Mix in the lime juice and red onion, and season with black pepper.
Start to cook:
Preheat the grill or chargrill pan until smoking (this recipe can also be cooked on a hot BBQ).Cook the steaks for 2 - 3 minutes on each side or to your cooked preference. Then transfer to a plate, and cover with foil. Rest for 5 minutes before slicing and serving. Toss the onion and sliced peppers with the remaining oil. Cook on the chargrill pan or in a barbecue pan, turning occasionally, for 2 minutes or until tender and lightly charred. Heat tortillas for 30 seconds on each side until warm.Arrange slices of lamb, beef, onion and peppers on a large serving board with bowls of salsa, guacamole, reduced fat sour cream, tortillas and lime wedges.