Barbecue fajitas with avocado salsa
Light and tasty fajitas everybody loves
Serves
6 - 8
Prep Time
20 mins
Cook Time
15 mins
Fajitas are one of those rare weeknight wins that tick every box. They are quick to cook, endlessly adaptable and a smart way to make your meat budget go further without feeling like you are cutting corners. Using either New Zealand beef or lamb, fajitas turn a modest amount of steak into a generous, crowd pleasing meal simply by slicing it thinly and pairing it with plenty of veg, warm tortillas and bold flavour. A couple of steaks that would normally serve four can comfortably feed six to eight people when made into fajitas. The combination of spices, fresh vegetables and wraps means every bite still feels hearty and satisfying, even with less meat per plate. It is an easy way to keep portions balanced while still delivering on flavour.
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ShareIngredients
500g Quality Mark beef steaks
sliced into strips1/3 cup fresh coriander leaves
choppedjuice of 1 lime
A splash of olive oil
2 red capsicums
seeds removed and sliced1 red onion
sliced6-8 tortillas
warmed before serving either in the microwave or in a toasted sandwich press
1/2 tsp chilli powder
1/2 tsp dried thyme
1/2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 Tbsp brown sugar
4 medium tomatoes
chopped into 1cm pieces1 avocado
pitted, peeled and chopped into 1cm pieces1/3 cucumber
chopped into 1cm chunksHandful of fresh coriander
choppedA dash of sweet chili sauce
juice of 1/2 limes
Method
Place the sliced meat in a plastic container. Combine the spice mix ingredients and sprinkle over the meat.
Mix together the lime juice and coriander and add to the meat, turning well to coat.
Refrigerate for at least 15 minutes or overnight if possible
While the meat is marinating, thinly slice the capsicums and onion and set aside. Prepare the salsa by mixing together all the ingredients. Refrigerate until required.
Fry the meat quickly over a hight heat on the barbecue plate or in a pan with a dash of oil. Remove from the heat and keep warm.
Add another dash of oil and toss the sliced onions and capsicums, turning them until tender. Add any juices from the resting meat.
Place some of the cooked capsicums and onions on a tortilla, add a pile of spiced meat and a good dollop of salsa.
Roll up the tortilla and enjoy with a fresh seasonal salad.
