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Spicy Mexican fajitas

Pick and share with Antony's spicy fajitas.


  • 675g / 1lb 7oz beef fillet, centre-cut, cut into 1cm / ½ inch slices

  • 3 cloves garlic, crushed to a paste with a little salt

  • juice and grated zest of 2 unwaxed lemons

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon cayenne pepper

  • 2 tablespoons extra virgin olive oil

  • 1 jar roasted peppers, drained and cut into strips

  • 1 jar roasted artichokes, drained and cut into quarters

  • 1 jar hot chunky tomato salsa

  • Soured cream, to serve

  • 12 small soft flour tortillas

  • Guacamole

  • 2 large avocados

  • ½ teaspoons ground cumin

  • ½ teaspoon ground coriander

  • 2 plum tomatoes, deseeded and diced

  • 1 lime, juice only

  • 1 teaspoon Tabasco sauce

  • 1 small finely chopped red onion

  • 2 tablespoons roughly chopped coriander leaves

  • 2 tablespoons Extra Virgin Olive Oil


  • 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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