To make the carne asada tacos, in a dish mix together 2 tablespoons of the olive oil with the garlic, spices and half the lime. Finely chop half the coriander and stir into the dish then season well with salt and black pepper.

Add the corn on the cob to the dish to marinade along with the steaks and allow to sit whilst you make the salsa, turning occasionally.

Meanwhile, in a small bowl mix the red onion with the pineapple, the rest of the lime, the remaining coriander leaves and some sea salt. Set aside.

Heat a griddle pan over a high heat until smoking. Remove the corn and steaks from the marinade, pat dry and drizzle with the remaining 1 tablespoon of olive oil. Sear the steaks for 1–2 minutes each side until charred but still rare inside. Set aside to rest for 5 minutes.

Add the corn to the pan, cook until charred, then remove. Use a sharp knife to carefully slice the corn away from the cob. Set aside.

To make the taco shop guac, add the chilli, coriander leaves, garlic and spring onions to a food processor and blend until as smooth as possible.

Add the avocado and lime juice to the food processor and blend until super smooth. Season to taste with sea salt, then set aside.

To make the watermelon salad, in a large bowl mix together the olive oil, honey, lime juice and vinegar, seasoning with a little salt. Add the sliced red onions. Mix everything together then leave to one side for 30 minutes to marinate.

Place the watermelon onto a serving platter then remove the red onion from the dressing and scatter over the watermelon pieces. Add the diced pineapple and cucumber to the dressing, along with the diced red chilli and drizzle this over the salad.

Garnish the salad with the toasted pumpkin seeds, sesame seeds, coriander leaves and a sprinkle of Tajin.

To serve, slice the steak and serve in the warm tortillas with the charred sweetcorn, tomato and red onion salsa and taco shop guac. Eat with the watermelon salad on the side.