Beef Fajitas
with Capsicum and Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
12
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
2
Brown Onion
Orange
1
Lime
Beef Strips
1 packet
Tri Colour Quinoa
Cooking Steps
Juice the orange into a medium bowl to get ... . Juice the lime into the same bowl to get 3 tsp. Peel and crush the garlic. Add the garlic, BBQ spice blend and beef strips to the bowl with the juice. Toss to combine and set aside.
Finely slice the brown onion. Slice the red and green capsicum into 1 cm thick strips.
Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the brown onion, red and green capsicum and cook for 5-6 minutes, or until tender and lightly charred. Set aside.
Return the pan to a high heat with a drizzle of olive oil. Once hot, add 1/2 the beef and cook for 1-2 minutes, or until browned. Set aside on a plate. Repeat with the remaining beef.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Fill each mini flour tortilla with some of the veg, beef and a dollop of Greek yoghurt. Enjoy!
