Steak Fajitas

These spicy fajitas are packed with fresh flavour


400 g Fillet or Sirloin Steak, cut into strips
3 Garlic Cloves, peeled and chopped
1 Lime, juice only
0.5 Tsp Mild Chilli Powder
0.5 Tsp Paprika
0.5 Tsp Cumin
1-2 Tbsp Rapeseed Oil
4 Flour Tortillas
1 Avocado, skinned and de-stoned, sliced and tossed with half of the Lime Juice
70 ml Sour Cream
Sea Salt & Freshly Ground Black Pepper

For the Salsa

4 Tomatoes, chopped
4 Spring Onions, sliced
1 Green Chilli, deseeded and chopped
25 g Coriander, leaves picked and chopped
4 Radishes, diced
1 Tsp Cumin


Combine the Beef with half the Garlic, Half the Lime Juice, Chilli Powder, Paprika, Cumin and Rapeseed Oil
Season to taste Mix well and leave to marinade for at least 1 hour at room temperature, or, up to overnight in refrigerator

To make the Salsa

Place the Tomatoes in a bowl with the Spring Onions, Green Chilli, Coriander and Radishes
Season to taste
Add Cumin
Mix and reserve

Cook the Tortillas according to packet instructions

Heat a little Rapeseed Oil in a frying pan over a high heat
Add the Beef and stir fry until browned and just cooked through
Serve the sizzling hot beef in a Tortilla with the Salsa, Avocado and Soured Cream 
Wrap each into a roll and enjoy