How’s this taco look?

Sous vide beef fillet for a little over two hours at 56°C. Cut into slices and seared on a cast iron. Cut into strips and then tossed in a blend of ground toasted cumin seeds, ground toasted coriander seeds, paprika, oregano and chipotle powder

In the tortilla we have sour cream, lime and coriander rice, a little cheddar, shredded baby gem lettuce, picked red onions and some fresh pico de gallo I made.

Excuse the flat plating, I don't have any taco holders.