Beef fajitas with guacamole
- 1 ripe avocado
- 1 large tomato
- 1/2 lime
- Black pepper
- Handful of fresh coriander
- 1/2 Baby Gem lettuce
- 1 orange pepper
- 1 yellow pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 tbsp sunflower oil
- 350g thin-cut beef steak
- 4 wholemeal tortilla wraps
This recipe is part of our 'cooking with kids' feature and has instructions for children.
On a board, cut the avocado in half. Twist the halves in opposite directions to separate. Remove stone with a spoon. Score flesh into squares. Scoop into a bowl.
Cut the tomato in half. Place it flat side down on your chopping board and slice. Cut each slice into three. Add to the avocado.
Cut lime in half. Squeeze and pour into the bowl with the avocado. Add two grinds of black pepper. Using scissors, snip in the coriander leaves. Mash with a fork.
Pull the leaves off the lettuce. Wash, then dry with kitchen paper. Pile the lettuce leaves on the chopping board and slice into shreds.
Slice peppers in half. Scoop out the core, seeds and white pith with a teaspoon. Put flat side down on the chopping board. Cut into long strips about 1cm wide.
Using a teaspoon, mix ground coriander, cumin and cayenne pepper in a small bowl.
Heat half the oil in a frying pan. Add the peppers and 1 tsp spice mix. Cook for about 4 minutes, stirring with the tongs. Remove from the heat. Put in a bowl.
On the meat board, slice steak into strips. Heat remaining oil in the pan. Add the steak with the rest of the spice mix. Fry for 6-8 minutes, until cooked through. Put on a plate.
Put a tortilla on each plate and spread on a spoon of guacamole. Pile on the shredded lettuce, steak and peppers. Roll up and enjoy!