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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.
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,
