Ingredients
1 clove garlic, crushed
¼ cup (60mL) barbecue sauce
2 tbsp hot chilli sauce
1 tsp ground cumin
1 tsp ground coriander
500g rump steak, cut into strips
1 punnet cherry tomatoes, quartered
400g can corn kernels, rinsed and drained
1 Lebanese cucumber, diced
2 tbsp lemon juice
spray oil, for cooking
1 small (100g) red onion, sliced
1 medium (200g) red capsicum, deseeded and sliced
200g button mushrooms, sliced
1 tbsp chopped jalapeno chillies
2 tbsp chopped coriander leaves
12 flour tortillas
12 lettuce leaves, to serve
purchased taco sauce, to serve
Step by step
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20 minsPreparation
-
10 minsCooking
-
30 minsTime total
-
Instructions
- Combine garlic, sauces, cumin, coriander and steak in a plastic bag. Massage to evenly coat steak. Refrigerate for 15-30 minutes to marinate.
- Spray a non-stick frypan with oil; cook onion, capsicum and mushrooms over medium-high heat until soft. Add steak and cook until browned. Stir through chillies and coriander.
- Heat tortillas in microwave on high (100%) for 30-60 seconds or until warm and flexible.
to assemble fajitas, line tortillas with lettuce, top with steak mixture, salsa and taco sauce and roll up.
