Mexican food can be high in fat, but this dish uses extra-lean rump steak, half-fat creme fraiche and only a little oil. The tortillas aren’t brushed with an oil as is usual either. You’ll notice the great taste, but you only been eating half the fat.
Serves: 4; Cals per portion: 495; Total fat per portion: 17g
Ingredients Salsa: 1 beef tomato, skinned, deseeded and finely chopped; 4cm (1 1/2in) piece of cucumber, finely chopped; 1 small red onion, finely chopped; 30ml (2tbsp) fresh chopped coriander; juice of 1 lime; freshly ground black pepper
Fajitas: 325g (12oz) extra-lean rump steak, cut into thin strips; 1-2 fresh red chillies, deseeded and chopped; 2 garlic cloves, peeled and chopped; juice of 1 lime; 30ml (2 tbsp) fresh chopped coriander; 325 (12oz) pack, 8 ready made wheat tortillas; 15ml (1 tbsp) corn oil; 1 medium spanish onion, halved and thinly sliced; 1 red pepper, deseeded and sliced; 1 green pepper, deseeded and sliced; 5ml (1tsp) taco seasoning; 100ml (3 1/2fl oz) half-fat creme fraiche
- Mix all the salsa ingredients together and spoon into a serving bowl. Cover and leave in the fridge.
- Put the beef strips in a shall bowl with the chillies, garlic, line juice and coriander. Mix well, cover and leave to marinate for 1 hour.
- When you’re ready to cook the beef, wrap the tortillas in tin foil and put them in the oven at 170oC/375oF/Gas 3 to warm them through (or seal them in microwave ffilm and heat them in a microwave oven according to the packet instructions).
- Remove the beef from the bowl, reserving the marinade. Heat the oil in a non-stick frying pan and brown the beef over a high heat, turn once, for 1 min. Remove with a slotted spoon and keep warm on a plate.
- Stir-fry the onion and peppers over a high heat, until starting to char. Return beef to the pan and add any reserved marinade. Add taco seasoning and sizzle for 1-2 mins. Serve with tortillas, salsa and the creme fraiche drizzled over each portion.
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