Australian_Healthy_Food_Guide_February_2017

Smoky beef
& vegie fajitas
with guacamole

Serves 4 Cost per serve $5.60
Hands-on time 20 min
Cooking time 20 min
9 gluten free 9 dairy free
9 diabetes friendly

1 large red onion
1 cup fresh coriander sprigs
1 ripe avocado, stone removed,
roughly chopped
1 small tomato, fi nely chopped

the onion, mushrooms and

capsicums for 7–8 minutes,

or until charred and tender.

Transfer to a medium bowl

and cover to keep warm.

4 Grill beef for 3–4 minutes

each side, or until cooked to

your liking. Transfer to a

all plate. Cover with

foil for 5 minutes to rest

beforeslicing thinly.

5 Meanwhile, heat

tortillas on a hot pan

until warmed through.

erve tortillas topped

the capsicum mixture,

beef, guacamole, remaining

coriander sprigs and lime.

NoteMarinated, uncooked

beef is suitable to freeze.

FEBRUARY 2017HEALTHY FOOD GUIDE 75

2142kJ/512cal

Protein 45.6g

Total Fat 25.1g

Sat Fat 6.8g

Carbs 21.3g

Sugars 5.5g

Fibre 9.0g

Sodium 402mg

Calcium 73mg

Iron 5.4mg

PER SERVE (2 fajitas)

PROTEINHIGH

2 x 200g beef fi llet steaks,

fat trimmed

¼ teaspoon cumin

¼ teaspoon ground coriander

¼ teaspoon paprika

¼ teaspoon dried oregano

4 large, fl at mushrooms,

thinly sliced

2 medium capsicums

(1 red and 1 yellow)

thickly sliced

8 mini gluten-free

corn tortillas

Lime wedges,

to serve

1 Finely chop a quarter of the

onion and half of the coriander.

Mix in a bowl with the avocado

and chopped tomato. Set aside.

2 Meanwhile, spray beef with

olive oil. Combine the cumin,

coriander, paprika and oregano

in a small bowl, and sprinkle

evenly over both sides of beef.

3 Heat a barbecue hotplate to

medium-high. Cut remaining

onion into thin wedges. Grill

Cooking on the BBQ gives a

smoky flavour to this

Mexican-inspired favourite

Capsicums

contain three

times as much

vitamin C than

oranges!

N TIP

utrition