Beef Fajitas with Tomato, Avocado & Coriander Salsa
INGREDIENTS:
- 600g thinly sliced beef strips, fat trimmed (flank, skirt, rump, round or oyster blade)
- 2 tsp smoked paprika
- 1 large pinch of cayenne pepper
- 1½ tbsp olive oil
- 2 cloves garlic, chopped
- 1 small red onion, thinly sliced
- 1 medium red capsicum, cut into strips
SALSA:
- 1 avocado, cubed
- 200g cherry tomatoes, quartered
- 2 spring onions, finely sliced
- 1 tbsp lime juice
OTHER:
- ½ cup coriander leaves
- 1 green chilli, deseeded & finely diced
- Grilled corn cobs
- Warm flour tortillas
- Lime wedges
- Shredded iceberg lettuce, to serve
PREPARATION: 15 MIN, PLUS MARINATING TIME
- COOKING: 10 MIN
- SERVES: 4
PROCESS:
1. Place beef strips into a bowl with the smoked paprika, cayenne pepper and 1 tbsp of olive oil and toss to coat. Cover and set aside for 30 minutes.
2. Preheat a large heavy-based frying pan to moderately hot and cook the beef for 2 minutes in 3 batches until browned. Set the beef aside.
3. Add the remaining oil along with the garlic, red onion and capsicum and cook for 3 minutes, stirring regularly. Return the beef and any juices back to the pan and season with salt and pepper.
4. Serve with the corn cobs, salsa, tortillas, lime wedges and lettuce.
TO MAKE THE SALSA:
Place all the salsa ingredients into a bowl and stir to combine. Season to taste with salt and pepper.
SWITCH TO MAKE:
Beef and vegetable tacos: Cook the fajita filling using finely chopped vegetables and lean Beef mince instead of the beef strips. Spoon into warm taco shells, top with the salsa
and try adding some grated cheese or guacamole to serve.
