MAKES 12
PER FAJITA (TORTILLA AND FILLING)
195 CALORIES
4.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
1 red onion, chopped
1 garlic clove, crushed
3 lean rump steaks (350g total), cut into strips
sprig of fresh thyme
1 tablespoon soy sauce
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1–2 tablespoons fajita spice mix
2 tablespoons plum tomatoes, blended
for serving
12 corn tortillas
2 extras per fajita (see above choices)
extras
2 teaspoons Discovery Mexican sour cream
20 CALORIES
0.4G FAT
2 teaspoons low-fat guacamole
20 CALORIES
1.5G FAT
1–2 sliced jalapeño peppers
PER JALAPEÑO
2 CALORIES
0.01G FAT
2 teaspoons grated Rosemary Conley mature cheese
PER 2 TEASPOONS
19 CALORIES
0.5G FAT
1 Heat a non-stick frying pan, and dry-fry the onion and garlic until soft. Add the beef and thyme and cook for 1–2 minutes, drizzling with soy sauce.
2 Add the peppers and fajita mix, and stir well to coat with the spices. Once the beef has changed colour, add the blended tomatoes and heat through until the beef is cooked to your liking.
3 Spoon a twelfth of the beef and tomato mixture on to each tortilla, add 2 extras of your choice to each one. Roll them up and serve.