MIXED FAJITA PLATTER
SERVES 6 PREP 20 MINUTES (PLUS 30 MINUTES REFRIGERATION) COOK 10 MINUTES
2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon garlic salt ½ teaspoon Mexican chilli powder 2 tablespoons extra virgin olive oil 400g beef rump steak 400g chicken tenderloins 400g pork leg steaks 1 large red onion, cut into thin wedges 3 capsicums, thinly sliced (see notes) Olive oil cooking spray 12 flour tortillas Sour cream and lime wedges, to serve Bean Salsa 400g can kidney beans, drained, rinsed 2 medium tomatoes, seeded, finely chopped 1 long red chilli, finely chopped ¼ cup roughly chopped fresh coriander leaves 1 tablespoon lime juice 1 tablespoon extra virgin olive oil Guacamole 1 large avocado, roughly mashed 2 tablespoons finely chopped fresh coriander leaves 1 tablespoon lime juice ½ red onion, finely chopped
1 Combine spices and oil in a bowl (see notes). Place beef, chicken and pork in separate glass or ceramic bowls. Divide spice mixture among meat. Rub evenly over meat to coat. Refrigerate for 30 minutes. 2 Meanwhile, make Bean Salsa Combine all ingredients in a bowl. Season with salt and pepper. 3 Make Guacamole Combine all ingredients in a bowl. Season with salt and pepper. 4 Preheat a greased barbecue hotplate and grill on medium-high. Cook beef, chicken and pork on grill for 3 to 4 minutes each side or until chicken and pork are cooked through and beef is cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Thinly slice. 5 Spray onion and capsicum with oil. Cook onion and capsicum on barbecue hotplate, turning occasionally, for 5 minutes or until tender and lightly charred. Cook tortillas on grill for 30 seconds each side or until beginning to char. 6 Arrange meat, onion and capsicum on a large serving board. Serve with salsa, guacamole, tortillas, sour cream and lime wedges. NUTRITION: (per serve) 3531kj; 40.3g fat; 14.4g sat fat; 57.4g protein; 58.2g carbs; 8.3g fibre; 152mg chol; 924mg sodium.