Beef Fajitas with Sweetcorn Salsa
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 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 1 teaspoon garlic purée
- 2 tablespoons Fajitas seasoning
- Juice of 1 lime
- 2 teaspoons 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
- 1 tablespoon rapeseed oil (optional)
- 1-2 tablespoon freshly chopped flat-leaf parsley
- 4 corn or plain tortilla wraps, to serve
- Fresh coriander leaves, to garnish
- Reduced fat soured cream, to serve
- Grated cheese, to serve
- 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.