Steak & onion fajitas with sweetcorn salsa

Steak & onion fajitas with sweetcorn salsa

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Delicious Mexican food to share, these fajitas with salsa contain 4 of your recommended 5-a-day

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
594
protein
27g
carbs
69g
fat
23g
saturates
6g
fibre
9g
sugar
12g
salt
1g

Ingredients

  • 1 very ripe avocado
  • 2 limes, 1 juiced, 1 cut into wedges
  • 100g sweetcorn from a can, or frozen and defrosted
  • 1 tomato, deseeded and finely chopped
  • ½ a small bunch coriander, chopped
  • 1 tsp garlic-infused olive oil
  • 2 red onions, cut into wedges
  • 140g lean beef steak, sliced and all fat removed
  • 1 tbsp fajita seasoning
  • 4 small wholemeal flour tortillas
  • shredded iceberg lettuce and sliced jalapeño peppers, to serve

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Method

  1. Mash together the avocado and lime juice. Stir through the sweetcorn, tomato, half the coriander and seasoning to make a salsa. Set aside, covered with cling film.
  2. Heat the oil in a non-stick frying pan or griddle pan and cook the onions for about 8 mins until lightly charred and slightly softened. Remove to a warmed serving dish.
  3. Dust the steak with the fajita seasoning and some black pepper, then add to the pan. Cook for 2-3 mins, depending on how rare you like it, then add to the onions. Meanwhile, warm the tortillas following pack instructions. Serve the steak and onions with the tortillas, salsa, lettuce, jalapeño peppers and lime wedges.

Recipe from Good Food magazine, March 2012

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Comments

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eleanormayo's picture
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A tasty supper, I used some thin cut steak that I had in the freezer and made the salsa without the tomato so added some fresh red chilli. I was dubious as to whether the onions would cook sufficiently on the griddle and was pleasantly surprised.

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