These fajitas are great for both meat lovers and vegetarians. Just place all the fillings on the table and let your guests mix and match.
Ingredients
- 2 (about 600g) single chicken breast fillets, thinly sliced
- 750g beef blade steak, excess fat trimmed
- 2 tablespoons vegetable oil
- 125ml (1/2 cup) fresh lime juice
- 2 garlic cloves, crushed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 600g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
- 1 red capsicum, deseeded, cut into 2cm pieces
- 1 red onion, coarsely chopped
- Olive oil spray
- 1 x 400g can red kidney beans, rinsed, drained
- 1 tablespoon olive oil
- 1 green capsicum, deseeded, cut into thin strips
- 1 red capsicum, extra, deseeded, cut into thin strips
- 1 red onion, extra, halved, thinly sliced lengthways
- 18 flour tortillas, to serve
- Tomato salsa, to serve
- Guacamole, to serve
- 250g light sour cream, to serve (optional)
- Jalapeno chillies, drained, sliced, to serve (optional)
Method
- Step 1Place the chicken and beef in separate shallow glass or ceramic dishes. Combine the vegetable oil, lime juice, garlic, cumin and oregano in a jug. Pour over the chicken and beef and turn to coat. Cover and place in fridge for 3 hours to marinate.
- Step 2Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place sweet potato, red capsicum and onion, in a single layer, on the lined tray. Spray with olive oil spray. Bake for 30 minutes. Transfer to a bowl. Add the beans and combine.
- Step 3Meanwhile, remove chicken and beef from the fridge. Set aside at room temperature for 15 minutes. Preheat a barbecue flat plate on medium-high and a barbecue grill on high.
- Step 4Drain beef and chicken, and discard the marinade. Add to the grill. Cook beef for 2-3 minutes each side for medium or until cooked to your liking. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to separate plates. Cover with foil. Set aside for 5 minutes to rest. Thinly slice beef across the grain.
- Step 5Combine the olive oil, green capsicum, extra red capsicum and extra onion in a large bowl. Add to the barbecue flat plate. Cook, turning occasionally, for 3-5 minutes or until tender.
- Step 6Warm the tortillas following packet directions. Place the sweet potato mixture, green capsicum mixture, chicken and beef on separate platters. Serve with the tortillas, Spicy Roast Tomato Salsa, Avocado & Corn Salad (see related recipes) and, if desired, sour cream and chillies.
- High fibre
- Low carb
Nutrition
3635 kj
Energy
35g
Fat Total
14g
Saturated Fat
10g
Fibre
66g
Protein
73g
Carbs (total)
All nutrition values are per serve
Notes
Allow 3 hours marinading, 15 mins standing & 5 mins resting time
- Author: Tracy Rutherford
- Image credit: William Meppem
- Publication: Australian Good Taste
0