In a small bowl, mix the cream cheese, garlic powder, lime juice, chopped pickles and a pinch of salt until smooth. If it is too thick to spread, add a teaspoon of water. Set aside.

Heat the olive oil in a large pan over medium heat and add the diced onion. Saute for 3-4 minutes until soft. Then add the beef and cook until browned, breaking it up as you go.

Stir in the garlic, smoked paprika, cumin, chilli flakes, onion powder, garlic powder, oregano, salt and pepper. Cook for a minute until fragrant.

Add the tomato puree and chipotle paste, then pour in the beef stock. Simmer for 3-5 minutes until most of the liquid has gone. You want the beef to be moist not wet. Stir in the lime juice and coriander, then let it cool for a few minutes. Hot beef can make the tortilla soggy.

Warm the tortillas in a dry pan or the microwave for a few seconds until soft and bendable. This method stops the tortilla from cracking when rolling.

Spread a thin layer of the creamy garlic pickle filling down the centre of each tortilla. Add a spoonful of beef and mozzarella. Then roll up tightly and place seam-side down. I go easy on the filling here because overfilled Taquitos burst open.

Heat a little oil in a pan over medium heat. Shallow fry the Taquitos, seam-side down first, turning until all sides are golden and crispy.

For the dip, blend the avocado, mayonnaise, garlic, lime juice and coriander until smooth. Season with salt and pepper and add a teaspoon of water if it’s too thick. Serve the Taquitos right away with the dip.