Speedy Beef & Prawns Fajita Salad Bowl
with Avocado & Smokey Aioli
Mexican spiced beef strips taste good on their own, but even better in a capsicum and avocado salad! The heat doesn't stop there. With a sprinkle of chilli flakes and some cooling smokey aioli, this meal should come with a warning sign because it's that addictive!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Mixed Salad Leaves
1
Avocado
250 g
Beef Strips
1 sachet
Chilli Flakes
1
Capsicum
1
Brown Onion
1 packet
Shredded Cabbage Mix
1 sachet
Mexican Fiesta Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
Cooking Steps
• 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!
