Lay your steak out and season each side with salt and pepper. In a small bowl, combine the smoked paprika, cumin and oregano, and then rub this mix onto the steak on both sides. 

Heat 1 teaspoon of the olive oil in a fry pan on a medium heat. Once hot, add the steak and cook on each side for 2-3 minutes. Once ready, remove from the pan and allow to rest for 5 minutes before slicing into small strips. 

Add the remaining olive oil to the pan and the onion. Allow to brown for 2-3 minutes, and then add the capsicum, garlic and chilli flakes. Cook, stirring occasionally, until the capsicum has softened, about 4-5 minutes. 

Meanwhile, in a small bowl, add your avocado flesh and mix together with the lemon juice using a fork, until the mixture is smooth. Set aside for serving. Also pop the lettuce and tomatoes into bowls and place with the avocado, along with the hot sauce. 

In another fry pan, add the tortillas over a medium heat one at a time, and give about 2 minutes in total in the pan, or until lightly browned. Set aside tortillas once they are cooked.

When the capsicum is done, add the sliced steak to the pan. Stir to combine, and cook for about 1-2 minutes. 

To serve: place all ingredients on the table including the tortillas. Leave the steak in the frypan and placing on a heat proof mat.