NZ Mini Mexican Beef Fajitas
with Corn Salsa & Sour Cream
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
2
Red Onion
Coriander
12
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Tomato
1
Baby Cos Lettuce
1 packet
Tomato Paste
1 tin
Sweetcorn
1
Lime
1
Cucumber
2 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat)
Beef Strips
Cooking Steps
Roughly chop the tomato and cucumber. Thinly slice the red onion. Drain the sweetcorn. Roughly shred the cos lettuce. Roughly chop the coriander. Slice the lime into wedges. In a medium bowl, combine the beef strips, a generous drizzle of olive oil and 1 sachet of the Tex-Mex spice blend. Toss to coat.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer to a medium bowl. Once cooled a little, add the tomato, cucumber and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and toss to combine.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the red onion and cook until soft and a little charred, 5-6 minutes. Season with a pinch of salt and transfer to a medium bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add ½ of the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender. Transfer to a medium bowl. Return the frying pan to a medium heat and add the tomato paste, water and the remaining Tex-Mex spice blend. SPICY! Use less of the spice blend if you're sensitive to heat. Cook until slightly thickened, 1 minute. Return the beef to the frying pan and toss to coat.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Top the tacos with the corn salsa, cos lettuce, spiced beef strips, red onion and coriander (for the adults portions). Dollop over the Greek yoghurt and serve with the lime wedges on the side.
