SUPER LIGHT under 300 cal dinners

Lose that holiday bulge with quick and easy summer meals

NAKED FAJITAS

SERVES 4 PREP 20 MINS + MARINATING COOK 15 MINS PER SERVE 1216kj COST $$$$$

1 tsp ground coriander 1 tsp ground cumin 2 garlic cloves, crushed 1 fresh long red chilli, finely chopped, plus extra 1 lime, grated zest, juice 350g beef scotch fillet steaks (or rump) 250g cherry tomatoes, halved 1 yellow capsicum, seeded, sliced 1 red onion, sliced 2 tsp olive oil 1 bunch coriander, leaves picked ½ cup drained black beans (from 425g can) ½ small avocado, seeded, thinly sliced 1 wholegrain tortilla 1 butter lettuce, leaves separated 2 tbsp low-fat Greek-style yoghurt lime wedges, to serve

In a shallow dish, combine spices, garlic, chilli and half lime juice. Add steak turning to coat. Set aside to marinate 15 mins.

Preheat a barbecue plate or chargrill pan on high. Cook steak 2-3 mins each side for medium or until cooked to taste. Set aside, loosely covered with foil to rest 5 mins. Slice thinly.

In a large bowl, toss tomatoes, capsicum and onion with oil. Cook on hot plate 2-3 mins. Return to bowl, cool slightly and toss with half coriander, beans, avocado and remaining juice.

Cook tortilla on plate 30 secs each side. Break into pieces.

Divide steak filling between lettuce cups. Serve topped with remaining coriander, extra chilli, crispy tortilla and a small dollop of yoghurt.