Ingredients
1 cup rice
1 minced garlic
3 tbsp barbecue sauce
2 tbsp chilli sauce
1 tsp ground cumin
1 tsp ground coriander
500g beef
cut into strips
250g cherry tomatoes
quartered
400g corn kernels
rinsed and drained
1 Lebanese cucumber
diced
2 tbsp lemon juice
olive or canola oil spray
1 red onion
sliced
1 red capsicum
deseeded and sliced
200g button mushrooms
sliced
1 tbsp jalapeno chillies
chopped
2 tbsp fresh coriander leaves
12 flour tortillas
12 lettuce leaves
to serve
taco sauce
to serve
Equipment
- 1 plastic bag
- 1 small bowl
- 1 non-stick frypan
- 1 microwave
Instructions
- Cook rice according to packet instructions.
- Combine garlic, sauces, spices and beef in a plastic bag. Shake to evenly coat meat.
- Refrigerate for 15-30 minutes to marinate.
- Meanwhile, to make a salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl.
- Spray a non-stick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft.
- Add meat and cook until browned. Stir through chillies and coriander.
- Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible.
- To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.
