Our lighter take on fajitas! Lettuce cups are filled with smokey, spiced steak, charred red onion, capsicum and corn and creamy guacamole. If you’re vegetarian these are equally as delicious with our Smokey Black Beans.
This Week
9 Dec - 15 Dec
Lettuce Cup Beef Fajitas with Charred Vegetables and Guacamole
- Under 1 hour
- 4
Print
Meal Prep Guide
Slice 3 red capsicums (store in an airtight container in the fridge)
Make the spice mix for the steak (store in an airtight container in the pantry)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp chilli flakes
- 1 tsp of dried oregano
- Add all the spices to an airtight jar or container.
Tips
- These fajitas have a few elements but don’t be overwhelmed as everything is super simple to whip up.
- Make sure you let the steak rest for at least 10 minutes before slicing, this stops the juices from running and instead the steak can retain these juices and your steak will be nice and tender.
- When roasting the capsicum and onion don’t be afraid to let them char slightly. The charring adds a smokey flavour to the dish that we love!
Shortcuts
Protein
- You can swap out the steak for chicken thighs using the same marinade. Cook these for 5-7 minutes on either side until charred on the outside and cooked through.
- To make this vegetarian or vegan friendly simply swap out the beef for smokey black beans. We also suggest doubling the amount of corn.
Ingredients
- 400g tinned black beans (rinsed and drained)
- 1 Tbsp olive oil
- 1 clove of garlic (crushed)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- Pinch of chilli flakes
- Pinch of salt and pepper
- 1 tsp honey or maple syrup
Method
- Heat the olive oil in a large pan over medium-high heat.
- Once hot, add the black beans, garlic, spices, honey or maple syrup, salt and pepper.
- Cook for a few minutes until warmed through and they start to blister and char, mash some of the beans slightly with the back of your spoon/spatula.
Other
- Swap out the lettuce cups for corn or flour tortillas and add some shredded lettuce.
Ingredients
Mexican spiced steak
- 500-600g scotch fillet or steak of choice
- 2 Tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 Tbsp fresh oregano or 1 tsp dried oregano
- 2 garlic cloves (crushed)
- ½ tsp chilli flakes
- Salt and pepper
Roasted capsicum and onion
- 3 capsicums (sliced)
- 1 ½ red onions (sliced)
- 1-2 Tbsp olive oil
- Pinch of salt
Charred Corn
- 1 cup of frozen sweetcorn
- 1 Tbsp butter
- Pinch of smoked paprika
- Pinch of salt
Guacamole
- 2 avocados
- ½ a red onion (finely diced)
- ¼ cup coriander (roughly chopped)
- ½ lemon (juice)
Serve with
- 1 head ice berg lettuce
- ½ cup coriander (roughly chopped)
- ½ lemon (wedges)
Method
- Preheat the oven to 200 degrees, fan bake.
- While the oven is coming to temperature marinate the steak. Combine the olive oil, herbs, spices and garlic in a bowl, then add the fillets of steak; set aside while you get everything else ready.
- Add the sliced onion and capsicum to a baking tray; drizzle with olive oil and season with a pinch of salt. Pop in the oven to roast for 25-30 minutes until crispy and charred in places.
- To make the crispy corn, heat a small pan over medium-high heat, add the butter, corn and some salt.
- Spread the corn evenly across the pan, and leave for 2 – 3 min until you hear some popping and it’s starting to char; set aside.
- To make the guacamole mash the avocados on a large plate with a fork, add the red onion, coriander and lemon juice and mix well to combine.
- To cook the steak. Heat a BBQ or pan-fry until hot, then add the steak and cook for 3-4 minutes on either side or until cooked to your liking; allow to rest for 10 minutes before slicing.
- Once all of the elements are ready you can assemble the fajitas. Add some guacamole to the lettuce cup and then add the roasted veggies, corn, sliced steak, fresh coriander and a squeeze of lemon juice.
Variations
Protein
- You can swap out the steak for chicken thighs using the same marinade. Cook these for 5-7 minutes on either side until charred on the outside and cooked through.
- To make this vegetarian or vegan friendly simply swap out the beef for smokey black beans. We also suggest doubling the amount of corn.
Ingredients
- 400g tinned black beans (rinsed and drained)
- 1 Tbsp olive oil
- 1 clove of garlic (crushed)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- Pinch of chilli flakes
- Pinch of salt and pepper
- 1 tsp honey or maple syrup
Method
- Heat the olive oil in a large pan over medium-high heat.
- Once hot, add the black beans, garlic, spices, honey or maple syrup, salt and pepper.
- Cook for a few minutes until warmed through and they start to blister and char, mash some of the beans slightly with the back of your spoon/spatula.
Other
- Swap out the lettuce cups for corn or flour tortillas and add some shredded lettuce.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox