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• 1

  garlic, crushed
• 0.25 cups

  barbecue sauce
• 2 tbsp

  hot chilli sauce
• 1 tsp

  ground cumin
• 1 tsp

  ground coriander
• 500 g

  rump steak, cut into strips
• 1 punnets

  cherry tomatoes, quartered
• 400 g

  can corn kernels, rinsed and drained
• 1

  Lebanese cucumber, diced
• 2 tbsp

  lemon juice
• spray oil, for cooking
• 1

  small red onion, sliced
• 1

  medium red capsicum, deseeded and sliced
• 200 g

  button mushrooms, sliced
• 1 tbsp

  chopped jalapeno chillies
• 2 tbsp

  chopped coriander leaves
• 12

  flour tortillas
• 12

  lettuce leaves, to serve
• purchased taco sauce, to serve