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Ingredients
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2 beef porterhouse steaks, cut into strips
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35g pkt salt-reduced taco seasoning
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2 single chicken breast fillets, cut into strips
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2 tablespoons olive oil
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1 red onion, halved, cut into thin wedges
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1 large red capsicum, halved, seeded, thinly sliced
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1 large yellow capsicum, halved, seeded, thinly sliced
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18 mini flour tortillas
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1/2 cup fresh coriander leaves
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Reduced-fat sour cream, to serve
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80g (1 cup) coarsely grated cheddar
Method
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1Place the beef in a bowl. Add half the seasoning and toss to coat. Toss the chicken and remaining seasoning in a separate bowl.
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2Heat 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.
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3Heat 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.
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4Heat tortillas following packet directions.
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5Stir coriander into beef mixture. Place some fajita filling on a tortilla. Top with sour cream and cheddar. Wrap to enclose.
Source: taste.com.au
