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Spicy Mexican fajitas

Pick and share with Antony's spicy fajitas.


  • Guacamole


  • 1.

    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.

  • 2.

    Meanwhile make the Guacamole by roughly mashing the flesh of 2 large avocados, fold in ½ teaspoon of cumin and ground coriander. 

  • 3.

    Deseed and dice 2 plum tomatoes and add these plus the lime juice and a dash of Tabasco sauce to the mixture.

  • 4.

    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.

  • 5.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Grenache, Shiraz and Pinot Noir are the best wines to pair with Spicy Mexican fajitas.


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