Time to wrap things up (literally):

Heat the oil in a large frying pan over a medium–high heat. Add the mince and cook for 3–4 minutes, breaking it up with a wooden spoon, until browned and sizzling.

Stir in the fajita seasoning, red pepper and a splash of water. Cook until the pepper softens slightly, then take the pan off the heat and set aside.

In a bowl, mix together the onion, tomato, avocado, coriander and lettuce. Squeeze over the lime juice, add a pinch of salt, and toss to combine. Fresh, crunchy, sorted.

Lay out the tortillas and spread 1 tablespoon of soured cream over each. Sprinkle with cheese, add a few spoonfuls of the lettuce mixture, then pile on the warm, spiced beef.

Finish with a good crumble of tortilla chips, then fold in the sides and roll up tightly into burritos, keeping everything tucked in and secure.

Heat a dry frying pan and toast the burritos on all sides until crisp and golden. Serve hot, with plenty of hot sauce — and maybe a napkin or two.