Did you know?

Capsicums are very low in kilojoules but pack a real nutritious punch. They have three times the vitamin C of an orange are an excellent source of beta-carotene and are one of the best sources of other carotenoids.

Ingredients:

Fajitas:019

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 3 red capsicums sliced
  • 1 onion sliced

 

Sauce:

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp cacao powder
  • 1 tsp ground chilli powder
  • 1 tsp vegetable stock powder
  • 2 tsp corn flour
  • 1/2 cup cold water

 

Salad:001

  • 1/4  red cabbage shredded
  • 2 cups kale shredded
  • juice of 1 lime

 

Method:

Fajitas:

  1. Slice capsicum and add cumin, coriander, garlic powder mixing thoroughly.
  2. Slice the onion and add to a hot sauce pan/wok cook until it becomes translucent.
  3. Add capsicum to the wok stirring frequently and cook until it begins to soften.

 

Sauce:

  1. Add the cumin, coriander, garlic, oregano, cacao, stock powder, chilli and cornflour to a pot and slowly add the cold water whisking to combine.
  2. Add the diced tomatoes and bring to the boil.
  3. Turn the heat down and simmer for 15min.

 

Salad:

  1. Using a food processor or knife shred or thinly chop the kale.
  2. Add the lime juice and massage through the kale.
  3. Using a food processor or knife shred or thinly chop the red cabbage and add to kale.
  4. Place in a hot wok and toss through until it softens slightly.

Serving option: 

Gluten free: choose gluten free wraps or serve with brown rice

Paleo: serve with cauliflower rice

Enjoy

xoxo Hollie

Mexican Fajitas

Mexican Fajitas

Ingredients

  • Ingredients:
  • Fajitas:
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 3 red capsicums sliced
  • 1 onion sliced
  • Sauce:
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp cacao powder
  • 1 tsp ground chilli powder
  • 1 tsp vegetable stock powder
  • 2 tsp corn flour
  • 1/2 cup cold water
  • Salad:
  • 1/4 red cabbage shredded
  • 2 cups kale shredded
  • juice of 1 lime

Instructions

  1. Method:
  2. Fajitas:
  3. Slice capsicum and add cumin, coriander, garlic powder mixing thoroughly.
  4. Slice the onion and add to a hot sauce pan/wok cook until it becomes translucent.
  5. Add capsicum to the wok stirring frequently and cook until it begins to soften.
  6. Sauce:
  7. Add the cumin, coriander, garlic, oregano, cacao, stock powder, chilli and cornflour to a pot and slowly add the cold water whisking to combine.
  8. Add the diced tomatoes and bring to the boil.
  9. Turn the heat down and simmer for 15min.
  10. Salad:
  11. Using a food processor or knife shred or thinly chop the kale.
  12. Add the lime juice and massage through the kale.
  13. Using a food processor or knife shred or thinly chop the red cabbage and add to kale.
  14. Place in a hot wok and toss through until it softens slightly.
http://www.poweredbyvegies.com.au/2016/mexican-fajitas/