- Blend oregano (1 tsp), coriander (15 g), thyme (1 tsp), jalapeño (1), garlic (1), lime juice (1), pineapple juice (100 ml) and vegetable oil (200 ml) into a marinade.
- Coat beef (800 g) in marinade; chill at least 2 hours (ideally overnight).
- Cook beef (800 g) on a high-heat BBQ or pan to your liking, rest 2 min, then dice small.
- Warm tortillas (8) on a hot dry pan ~10 sec per side; keep wrapped in cloth or foil.
- Fill tortillas with beef, garnish with coriander (1/2) and onion (1/2), serve with salsa.