Bavette Steak Tacos with Guac

In a large bowl, whisk together tempura batter mix, half the Fajita Spice Blend (you’ll use the rest in the next step), ⅓ cup cold water, and ½ tsp salt until smooth (⅔ cup cold water and 1 tsp salt for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Pat steak* dry with paper towels; season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat.

Add steak* and cook to desired doneness, 5-7 minutes per side.

Transfer to a cutting board to rest for at least 5 minutes. Thinly slice steak against the grain.

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 1-2 minutes per side. TIP: To check for doneness, cut one strip in half.

Using tongs or a slotted spoon, transfer to prepared plate. Immediately season with salt and pepper.

Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with slaw, steak, and remaining cilantro. Top with half the guacamole and as much hot sauce as you like.

Serve with blue corn tortilla chips, remaining lime wedges, and remaining guacamole on the side.