Ingredients
· 1½ tsp chilli powder
· Salt and freshly ground pepper, to taste
· 1lb. beef tenderloin, patted dry
· Oil for brushing
· ½ pineapple, peeled, cored and cut into ½-inch rings
· 1 white onion, cut into ½-inch rounds
· 12 corn tortillas
· Chipotle salsa, shredded cabbage and coriander, for serving

Method:
Preheat grill to medium-high. Stir together chilli powder, two teaspoons salt and half teaspoon pepper; sprinkle evenly over the meat. Let stand for 10 minutes. Brush grill grates with oil. Grill the meat, turning a few times, until charred, 12-15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, six to eight minutes.
Transfer to board with meat. Grill tortillas, flipping once, until hot and blistered in places, 30-45 seconds each, placing them inside a folded kitchen towel as you go. Let them steam a few minutes to soften. Thinly slice the tenderloin and cut pineapple into half-inch-thick pieces; slice onion. Fill warm tortillas with meat, pineapple, onion, salsa, cabbage, and coriander; serve.