Let's make the salsa. Cut the coriander leaves into small pieces. Chop up the stems.
Cut the green bell pepper in half lengthwise and remove the seeds and pith. Press it with your hands to flatten and chop the pepper into fine pieces.
As for the green chili pepper, cut it into small rings with the seeds attached. If you don't like the texture of the seeds, you can remove them before cutting.
Combine the diced tomatoes, chopped red onion, coriander leaves, green bell pepper, chopped garlic clove and green chili pepper. Lightly toss to coat.
To the mixture, add the lemon juice, salt, coarsely ground black pepper, extra virgin olive oil and Tabasco sauce. Toss to coat and chill the mixture in the fridge.
Let's make the taco meat. These are beef slices for yakiniku, cut into bite-size pieces. Add the soy sauce, grated garlic clove, grated onion and tomato ketchup. Gently distribute the seasoning.
Add the salt, chili powder blend, cumin seed powder, coriander powder, and dried oregano leaves. Add the coarsely ground black pepper. Thoroughly mix the seasoning into the meat with your hand.
Finally, add the olive oil. Lightly toss to coat.
Arrange the beef slices onto a pan. Avoid overlapping the slices. Turn the heat to medium.
When the meat is browned, flip it over.
When the other side is cooked, place it onto a plate. Overcooking makes the meat tough so remove it quickly. Pour the reduced sauce over the taco meat.
Let's make Taco Salad. Place a generous amount of shredded lettuce leaves into a container. Arrange the taco meat in 4 sections in a concentric pattern.
Place the salsa in between the meat. Finally, garnish the edges of the container with the tortilla chips. It resembles the shape of a crown, doesn't it?
You can substitute a new onion for the red onion, or add diced avocado, which goes great with this salad.
This dish, full of colors, will stimulate your appetite so we recommend using bright red, ripe tomatoes.