Halve the avocado and remove the stone. Peel off the skin and discard. Roughly chop the flesh and place into a bowl with the chilli, coriander and lime juice and season to taste with freshly ground black pepper. Chill until ready to use. Pre-heat the grill to high and arrange the bacon on a foil lined tray and cook for 3-4 minutes until crispy. Drain well on kitchen paper.
Arrange the warmed tortillas onto serving plate. Break the spine of the lettuce and divide between the flour tortillas. Top with the sliced tomato, crispy bacon and avocado salsa, then wrap and serve immediately with Tesco soured cream topping if liked.
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