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Mexican Fajitas

by | Recipes

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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