Our beef Fajitas with HVOC Chilli Olive Oil have a bold flavour profile. The chilli olive oil adds a touch of heat to the dish, which combines well with the spiced and seasoned beef. The capsicums and onions add a sweet and slightly charred flavor to the dish, which balances out the chilli heat. Overall, a flavourful combination all wrapped in a soft tortilla.
Ingredients
- 500g steak, sliced into thin strips
- 2 capsicums, sliced
- 1 onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons HVOC Chilli Olive Oil
- 8 flour tortillas
- Optional toppings: grated cheese, diced avocado, diced tomato, sour cream
Instructions
- In a large bowl, mix together the cumin, paprika, garlic powder, salt, pepper, chilli olive oil.
- Add the sliced steak to the bowl and toss until evenly coated with the spice mixture.
- Heat a large pan over high heat and add the steak strips, cooking for about 4-5 minutes until browned. Remove from the pan and set aside.
- In the same pan, add the sliced capsicum and onions, cooking until tender and slightly charred, about 5-7 minutes.
- Return the steak to the pan with the capsicum and onions, tossing everything together.
- Warm the flour tortillas in a separate pan or in the microwave.
- To assemble the fajitas, place a few spoonfuls of the beef and vegetable mixture onto a warm tortilla, and add any desired toppings.
- Fold the tortilla and serve immediately. Enjoy!