I don't know about you, but week nights are usually a hectic rush for me. Some evenings I take the time to cook a beautiful dinner and I enjoy this time out. But often I want to get a quick meal on the table. Just because I am short on time doesn't mean that I still don't want a tasty and nutritious meal.
I hear some friends say that they couldn't be bothered cooking if it was just for themselves. I know I could never be this way as I enjoy the cooking part as much as the eating. Besides, I could never live with the boredom of eating the same thing over and over because I couldn't be bothered cooking. I guess I've never had a solely functional view of cooking and food in terms of only filling a gap. I enjoy the process of thinking about what ingredients to combine and how to cook them and I certainly enjoy the pleasure of eating.
These fajitas involve chopping, mixing and basic assembly. The addition of spices gives the beef an extra kick while the vegies, coriander and guacamole keep it fresh.
I like to mix it up by using chicken, lamb or pork instead of the beef and I will vary the vegetables. I might use sauteed zuchinni and onion for example or stir fried corn and shredded carrot. You may also like to add sour cream and a good chilli sauce for extra bite. Whatever you try, I recommend keeping it to your taste but also trying new combinations so you can keep having fajitas without them becoming boring.
Do you have a mid week you rely on that you can get out on the table quickly?
500gm rump beef, cut into strips
2 tsp smoked paprika
1 tsp ground cumin
1tsp ground coriander
½ tsp chilli powder (optional)
2 Tbs olive oil or olive oil spray
1 red capsicum, cut into strips
4 spring onions, chopped
½ cup coriander leaves
1 ripe avocado
1 small tomato, diced
1 lime, juiced
1 bird eye chilli, finely diced
1 cup of fat reduced cheddar cheese or your cheese of choice
8 small to medium wholegrain tortillas, covered with foil and warmed in a medium oven
1. Place beef strips into a bowl. Add smoked paprika, cumin, coriander and S&P to taste. Mix until the beef is well coated with the spices.
2. To a hot non stick pan, add olive oil or olive oil spray. Add the beef strips and stir fry for 4-5 minutes until cooked. Remove the beef from the pan.
3. To the same pan add some more oil, and stir fry the capsicum, spring onion and S&P over medium heat for about 3-4 minutes. Remove from the pan.
4. In a small bowl, add the avocado and mashing it well. Add the chilli, lime juice, tomato and S&P and mix to make a guacamole
5. Place the grated cheese, coriander leaves, beef, capsicum/onion mixture and guacamole into separate serving bowls. Serve with the warmed tortillas and assemble using a mixture of the beef, vegetables, cheese and guacamole.