No beef option - beef strips are replaced with chicken stir-fry strips.
Heat a frypan over high heat. Coat beef with oil, salt and pepper. Cook (in batches) in pan for 1-2 minutes until browned. Remove and set aside. Reduce pan heat to medium.
2. Sauté the vegetables
Add 2 tbsp oil to pan. Slice and add onion. Cook for 5 minutes until softened. Slice capsicums. Add to pan along with 2 tsp paprika, 2 tsp cumin and 2 tbsp tomato paste. Cook for 2-3 minutes until fragrant.
3. Return the beef
Return beef to pan and stir through 1/2 cup water to loosen. Season to taste with salt and pepper. Remove to a serving bowl.
4. Prepare the toppings
Toss cabbage with 1 tbsp olive oil. Mash the avocado in a bowl. Slice mint leaves and jalapeño. Keep separate.
5. Cook the tortillas
Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.
6. Finish and plate
Serve beef fajita mix at the table with toppings and tortillas.
Keep the tortillas warm in a fresh tea towel until serving. Other spices that work well in this dish are smoked paprika, dried thyme and ground turmeric!
No beef option - beef strips are replaced with chicken stir-fry strips. Increase cooking time to 6-8 minutes or until cooked through.
Beef strips, 600g
Brown onion, 1
Green capsicum, 1
Red capsicum, 1
Red cabbage, 1/2 bag (200g) *
Mint, 1/2 bunch *
Corn tortillas, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, ground paprika, ground cumin, tomato paste