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–+ servings

Tex Mex beef fajitas with avocado mash & sour cream

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Medium bowl
  • 1 Barbecue or large frypan
  • 1 Small bowl

Ingredients

Marinate

  • 2 cloves garlic
  • 1 lime
  • ¼ cup pineapple juice
  • 2 tbsp Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 400 g beef rump steak

Veggies

  • 1 brown onion
  • 1 capsicum
  • 1 tbsp olive oil

Fillings

  • 2 tomato
  • 1 lime
  • 1 bunch coriander optional
  • 1 avocado

Tortillas

  • 8 mini tortillas or gluten-free mini tortillas

To serve

  • ½ cup sour cream

Instructions

Before you start

  • Tip: If you have time, let marinated beef sit covered in the refrigerator for 2-4 hours or overnight.
    Check the avocado is ripe before before you start.

Marinate beef

  • Peel and mince 2 cloves garlic. Juice 1 lime. In a medium bowl add garlic, lime juice, ¼ cup pineapple juice, 2 tbsp Worcestershire sauce, 3 tbsp olive oil and 2 tsp cumin. Season with salt and pepper. Whisk to combine then add 400 g beef rump steak and toss so the steak is well coated in the marinade.

Cook beef

  • Heat the BBQ or a large frypan over high heat until smoking. Add the marinated steak to the pan and cook for about 3-5 minutes on each side, or until cooked to your liking. Remove the steak from the pan and set aside to rest for 4 minutes before thinly slicing the beef against the grain. Reserve the pan.

Cook veggies

  • Slice 1 brown onion in half, then thinly slice. Thinly slice 1 capsicum. Heat 1 tbsp olive oil in the reserved pan. Add onion and capsicum, season with salt and pepper and cook for 2-3 minutes until charred. Reserve the pan.

Prep filling

  • Slice 2 tomato and 1 lime into wedges. Roughly chop 1 bunch coriander. Peel and deseed 1 avocado then mash it with a fork in a small bowl. Add a squeeze of lime juice and season with salt and pepper.

Warm tortillas

  • Wipe the reserved pan clean and heat on high heat. Heat the tortillas in the pan for 1-2 minutes on each side, until lightly toasted.

To serve

  • Divide the Tex Mex beef fajitas with warmed tortillas between plates. Serve with tomatoes, a smear of avocado, a dollop of sour cream and lime wedges on the side. Garnish with coriander.

Nutrition

Calories: 884kcal | Carbohydrates: 81g | Protein: 34g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 1086mg | Potassium: 1133mg | Fiber: 11g | Sugar: 12g | Calcium: 282mg | Iron: 8mg