Speedy Beef & Prawns Fajita Salad Bowl

Name: Speedy Beef & Prawns Fajita Salad Bowl with Avocado & Smokey Aioli
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 250 g Beef Strips; 1 Brown Onion; 1 Capsicum; 1 sachet Chilli Flakes; 1 sachet Mexican Fiesta Spice Blend; 1 packet Mixed Salad Leaves; 190 g Peeled Prawns; 1 packet Shredded Cabbage Mix; 1 packet Smokey Aioli

with Avocado & Smokey Aioli

Up to 180$ + Free Treats / Extras for Life

This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 30g carbs

•Prepped in 10

•Calorie Smart

•Under 40g carbs

•Spicy

Allergens:

Crustaceans

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Avocado

250 g

Beef Strips

Brown Onion

Capsicum

1 sachet

Chilli Flakes

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Shredded Cabbage Mix

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

Nutritional Values

Calories431 kcal

Energy (kJ)1800 kJ

Fat20.2 g

of which saturates3.9 g

Carbohydrate17 g

of which sugars14.8 g

Dietary Fibre12 g

Protein49.9 g

Cholesterol8.4 mg

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice capsicum and brown onion (see ingredients). • Slice avocado in half, scoop out flesh and thinly slice. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican fiesta spice blend and a drizzle of olive oil. Add beef strips, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Return frying pan to high heat with a drizzle of olive oil. • Cook onion and capsicum, until tender, 4-5 minutes. • Remove from heat, and return cooked beef and prawns to pan, tossing to combine. Season to taste.

• Meanwhile, in a large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Season to taste. • Divide salad, beef and prawns fajita mixture and avocado slices between bowls. Top with smokey aioli. • Season avocado with a pinch of salt and pepper. Sprinkle over a pinch of chilli flakes (if using). Enjoy!