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Beef and chicken fajitas

  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings


  • 2 beef porterhouse steaks, cut into strips
  • 35g pkt salt-reduced taco seasoning
  • 2 single chicken breast fillets, cut into strips
  • 2 tablespoons olive oil
  • 1 red onion, halved, cut into thin wedges
  • 1 large red capsicum, halved, seeded, thinly sliced
  • 1 large yellow capsicum, halved, seeded, thinly sliced
  • 18 mini flour tortillas
  • 1/2 cup fresh coriander leaves
  • Reduced-fat sour cream, to serve
  • 80g (1 cup) coarsely grated cheddar


  • 1
    Place the beef in a bowl. Add half the seasoning and toss to coat. Toss the chicken and remaining seasoning in a separate bowl.
  • 2
    Heat half the oil in a large frying pan over medium-high heat. Cook beef, stirring, for 4-5 minutes or until browned. Transfer to a bowl. Add chicken to pan. Cook, stirring, for 5 minutes or until cooked through.
  • 3
    Heat the remaining oil in the pan. Cook the onion and combined capsicum, stirring, for 4 minutes or until soft. Return the beef and chicken to the pan and cook for 2 minutes or until heated through.
  • 4
    Heat tortillas following packet directions.
  • 5
    Stir coriander into beef mixture. Place some fajita filling on a tortilla. Top with sour cream and cheddar. Wrap to enclose.

Source: taste.com.au


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