How to make beef fajitas with sweetcorn salsa
Try this great midweek meal that packs a punch and is a taste of Mexico
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400g 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 1tsp garlic puree
2 tbsp fajita seasoning
Juice of 1 lime
2 tsp oil
For the sweetcorn salsa
2 medium tomatoes, roughly chopped
1 red chilli, deseeded and diced, optional
2 spring onions, finely chopped
Juice of ½ lime
1 tbsp oil (optional)
Salt and freshly milled black pepper
1-2 tbsp freshly chopped flat leaf parsley
To serve
4 corn or plain tortilla wraps, to serve
Fresh coriander leaves, to garnish
Sour cream
Grated cheese
Put the beef in a shallow bowl, add the peppers, onion, garlic, fajita seasoning, half the lime juice and oil. Mix and set aside
To prepare the sweetcorn salsa, mix all the ingredients together
Heat a large non-stick frying pan and cook the beef mixture for 3-4 minutes or until the beef and vegetables caramelise. Warm the tortillas in microwave
To assemble the fajitas, put some salsa on the base of each tortilla, then top with the beef and vegetable mix. Sprinkle over the herbs, roll up and serve with the extra sides
Recipe from Cheeky Beef
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