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Beef fajitas with sweetcorn salsa

Beef fajitas with sweetcorn salsa

AHDB Cheeky Beef Advert_54476

Try this great midweek meal that packs a punch and is a taste of Mexico. Thin cut beef strips and sweet peppers dusted with fajitas seasoning, pan cooked then served in warm floured tortillas topped with grated cheese, a crunchy sweetcorn salsa and soured cream.


  • 450g/1lb thin cut beef steaks, cut into strips
  • ½ each red, yellow and green pepper, deseeded, cored and cut into thin strips
  • 1 small onion, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped or 5ml/1tsp garlic purée
  • 30ml/2tbsp Fajitas seasoning
  • Juice of 1 lime
  • 10ml/2tsp rapeseed oil

For the Sweetcorn Salsa

  • 1 x 165g can sweetcorn in water, drained
  • 2 medium tomatoes, roughly chopped
  • 1 red chilli, deseeded and diced, optional
  • 2 spring onions, finely chopped
  • Juice of ½ lime
  • 15ml/1tbsp rapeseed oil (optional)
  • Salt and freshly milled black pepper
  • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley

To serve

  • 4 corn or plain tortilla wraps, fresh coriander leaves to garnish, soured cream and grated cheese


  • Put the beef in a shallow bowl and add the peppers, onion, garlic, fajitas seasoning, half the lime juice and oil.
  • Heat a large non-stick frying pan and cook the beef mixture for 3-4 minutes or until the beef and vegetables caramelise.
  • Meanwhile, warm the tortillas in a hot oven.
  • To prepare the sweetcorn salsa, mix all the ingredients together and set aside.
  • To assemble the fajitas, put some salsa on the base of each tortilla, then the beef and vegetable mix. Sprinkle over the herbs.
  • Serve with the sweetcorn salsa, soured cream, fresh avocado and a green salad.

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