Preheat your oven to 200°C/Fan 180°C/Gas 6 and remove the wire rack. Lay each tortilla over 2 bars of the wire rack, so most of the wrap hangs down through the bars to make tortilla taco shells. Slide the rack in the oven and bake for 5 mins till the tortilla shells are crisp.

While the tortillas bake, put a frying pan on a medium heat. Tip in 2 tsp cumin seeds and toast for 1-2 mins, shaking the pan, till they smell aromatic and start to pop. Tip into a mixing bowl.

Finely grate the zest from the lime into the bowl and squeeze in the juice. Halve the avocado, scoop out the stone, then scoop the flesh out of the skin. You can dice the avocado, or add it to the bowl and mash it with a fork to make a purée. Stir the avocado with the lime juice and cumin seeds to mix.

Peel and finely dice the red onion and add it to the bowl. Dice the tomatoes to match and add to the bowl. Finely chop the coriander stalks and add them to the bowl (keep the leaves for later). Halve the chilli, scoop out the seeds and white bits, then finely chop the chilli. Add the chilli to the bowl with a pinch of salt and stir to mix.

Snip the stalks off the sweet bite peppers – you can leave the peppers whole, or halve them and scoop out the seeds if you prefer. Put the frying pan back on a medium-high heat. Add ½ tbsp oil and the peppers. Fry, stirring often, for 6-7 mins till the peppers are charred and soft.

Divide the peppers and avocado between the crisp taco shells. Top with the goat’s cheese and top with coriander leaves to serve.