Beef Fajitas With Sweetcorn Salsa

Try this great midweek meal that packs a punch and is a taste of Mexico.

Thin cut beef strips and sweet peppers dusted with fajitas seasoning, pan cooked then served in warm floured tortillas topped with grated cheese, a crunchy sweetcorn salsa and soured cream.

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450g/1lb 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 5ml/1tsp garlic purée
30ml/2tbsp Fajitas seasoning
Juice of 1 lime
10ml/2tsp rapeseed oil
For the Sweetcorn Salsa:  1 x 165g can sweetcorn in water, drained
2 medium tomatoes, roughly chopped
1 red chilli, deseeded and diced, optional
2 spring onions, finely chopped
Juice of ½ lime
15ml/1tbsp rapeseed oil (optional)
Salt and freshly milled black pepper
15-30ml/1-2tbsp freshly chopped flat-leaf parsley
To serve  4 corn or plain tortilla wraps, to serve
Fresh coriander leaves, to garnish
Soured cream, to serve
Grated cheese, to serve


Put the beef in a shallow bowl and add the peppers, onion,

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