Pick and share with Antony's spicy fajitas.
Place the beef fillet slices into a bowl and combine the garlic, lemon juice and zest, cumin, coriander, chilli powder and olive oil. Mix well and refrigerate for 3 hours or overnight.
Meanwhile make the Guacamole by roughly mashing the flesh of 2 large avocados, fold in ½ teaspoon of cumin and ground coriander.
Deseed and dice 2 plum tomatoes and add these plus the lime juice and a dash of Tabasco sauce to the mixture.
Then add 1 small finely chopped red onion, 2 tablespoons of roughly chopped coriander leaves and 2 tablespoons pf extra virgin olive oil, season to taste, and set aside until ready to serve.
Heat a griddle pan or a non-stick frying pan and cook the fillet slices quickly in batches to your liking.
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