Takes 30 mins
8 tortillas 10ml olive or avocado oil 500g rump steak, thinly sliced 1 onion, thinly sliced
1 green pepper, seeded and thinly sliced 10ml mild Mexican spice powder 250ml strong Cheddar, grated 1 avocado, chopped
FOR THE TOMATO AND CORN SALSA ½ x 410g tin corn kernels, drained
2 ripe tomatoes, finely chopped juice of ½ a lime sour cream, to serve 1 Preheat oven to 160°C. Heat tortillas for about 10 minutes or until heated through.
2 Heat the oil on high and brown the beef, stirring, for 2-3 minutes. Set aside. Add the onion and pepper to the pan, cook for about 5 minutes or until the onion softens. 3 Return the beef to the pan and add the Mexican spice. Season. Cook, stirring, for about 1 minute or until heated through. Remove from heat and set aside.
4 For the salsa, combine all the ingredients, season and set aside.
5 To assemble the fajitas, place the beef, cheese and salsa in separate serving bowls. Place the tortillas and avo on serving plates, and let everyone help themselves.