To make dressing place coriander, chilli and garlic into TM bowl and chop 5 sec/speed 6. Add remaining dressing ingredients and blend 10 sec/speed 6. Remove from bowl and set aside.
Without washing bowl, place beef into simmering basket and insert into TM bowl. Pour stock over and cook 60 min/100ºC/speed 2. Drain stock and reserve for another use.
Leave a small amount of stock in bowl and add chilli flakes and cumin powder. Add cooked beef into TM bowl and shred 5 sec/Reverse/speed 4.
Place cheese into clean and dry TM bowl and grate 8 sec/speed 9. Set aside.
While beef is cooking, preheat oven to 180°C. Brush tortillas with EVOO on both sides. Line ovenproof bowls with the tortillas to create a bowl and bake for 7 minutes. Place onto a wire rack to cool and harden.
To make the smashed avocado, place avo, lime juice and seasoning in a bowl and mash with a fork.
To assemble, place shredded lettuce into the taco bowls, top with beans, olives, spring onions, tomatoes, smashed avocado and cheese. Drizzle with dressing just prior to serving.