Fajitas & Creamy Guacamole

February 2021

Versatile fajitas can be with any meat. You can use top-quality sirloin steak, less expensive rump or economical skirt steak or substitute red meat for sliced chicken or turkey. For a veggie version, use strips of aubergine instead. Enjoy as they are or with a dressed salad or large lettuce leaves instead of tortilla wraps. I like to serve this on a large wooden chopping board so everyone can help themselves.

Ingredients - Serves 4

1 teaspoon hot chilli powder

1 teaspoon smoked sweet paprika

1 teaspoon ground cumin

500g (1lb 2oz) beef steaks, such as sirloin, rump or skirt

1 red pepper

1 medium onion

3 tablespoons extra virgin olive oil

1 garlic clove, grated

salt

For the creamy guacamole

1 avocado

2 heaped tablespoons Greek yogurt

juice of 1 lime

a small handful of coriander leaves, finely chopped

½ teaspoon chilli flakes or chopped red or green chilli, to taste

To serve

Romaine or Little Gem lettuce leaves

50g (1¾oz) grated mature Cheddar cheese or crumbled feta

 

Mix the spices together with 1 teaspoon of salt in a small bowl and then rub the mixture all over the meat. Set aside on a plate.

Warm a serving dish for the vegetables and steak in a low oven or microwave.

Slice the pepper and onion into thin half-moons. Heat half the oil in a large frying pan and fry the vegetables over a medium-high heat for about 8 minutes or until softened and lightly browned.

Meanwhile, make the guacamole by spooning out the flesh from the avocado and using a fork to mash it with the remaining ingredients. (You can also do this in a small food processor if you prefer.) Add salt to taste. Transfer to a small bowl and set aside.

Tip the vegetables into the warm serving dish.

Add the remaining oil to the pan over a high heat and when hot add the steak. Fry for 2 minutes a side for rare and 3 minutes on each side for medium. Transfer them to a clean chopping board to rest for a few minutes.

Lay the romaine lettuce leaves on a large serving plate or chopping board. Add the guacamole and cheese. Slice the steaks into 5mm- (¼in)-thick strips and add to the peppers and onions, along with any cooking juices. Add this bowl to the serving board and serve straight away.

Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.

Per serving: 6.3g net carbs, 5.5g fibre, 42.8g protein, 28g fat, 457kcal

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