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
- 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.