A fajita is a Tex-Mex dish, commonly referring to any grilled meat usually served in a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp and all cuts of beef. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese and tomato. The northern Mexican variant of the dish name is Arrachera.
- 1 red onion, cut into thin wedges
- 350 g leftover cooked beef, cut into strips
- 1 red, 1 green and 1 yellow pepper, deseeded and sliced
- 15 g fresh coriander, roughly chopped
- 2 tablespoons sunflower oil
- 6 tablespoons soured cream
- 1 1/2 tablespoons cajun seasoning
- Whole meal tortilla wraps, to serve
- Juice of ½ a lemon
In a bowl, toss the onion and peppers with the oil. Heat a large griddle pan and scatter in the vegetables. Cook for 5-6 minutes over a medium heat, turning until charred and slightly softened. Sprinkle with the Cajun seasoning and lemon juice, add the beef and stir. Cook for a further 3-4 minutes until piping hot.
Meanwhile, warm the tortillas according to the pack instructions. To serve, spoon the beef/ vegetable mixture into the wraps, with a dollop of salsa and soured cream. Add a bit of coriander, roll and enjoy!