After eating delicious fajitas at my friend’s Mum’s Mexican restaurant, I decided that I would give them a go.
I based my recipe around one that I found in the paper but because the recipe used salt-reduced taco seasoning (a BIG no-no in the family), I made up my own spice mix. I did use packet tortillas, but my Mum and I are looking into making our own. This meal is a great, simple and enjoyable meal to make whenever you want!
2 beef porterhouse steaks, cut into strips
1 teaspoon chili powder
1 teaspoon cayenne powder
1 teaspoons smoked sweet paprika
2 teaspoons cumin seeds
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
1 red onion, cut into thin wedges
1 red capsicum or bell pepper, seeded, thinly sliced
6 large tortillas
Bunch of coriander
Mexican or normal rice (A good Mexican rice recipe HERE)
1. Place the beef in a bowl.
2. Add spices and toss.
3. Marinate for 2 or more hours.
4. Heat the oil in a large saucepan over medium-high heat and cook beef until browned.
5. Take beef out and place aside.
6. Add the onion and capsicum and cover, stirring occasionally until softened. Tip: If the bottom of the pan looks a little burnt, don’t worry and deglaze it by adding some tap water to the pan and scrapping the burnt bits of the bottom. The burnt bits are most likely the spices and they’re the yummy bits.
7. Once softened, add the beef back to the pan and reheat.
8. Place one tortilla at a time on a frying pan and cook until soft, warm and slightly browned.
9. Halve an avocado and scoop out its flesh.
10. Dice into small cubes and add a squeeze of lime/lemon and a grind of pepper and salt. Mix together.
11. Place a long strip of beef, capsicum and onion in the middle of the tortillas. Spread the avocado and sour cream on one side of the tortillas and the rice on the other. Scatter coriander on top of the beef. I usually add some chili sauce (such as tapatio or habanero) on top of mine but you don’t have to. To finish roll the tortilla up and pig out!