Naked fajita lettuce cups with beef, avocado and lime

A Mexican favourite gets a healthier twist in this naked fajita recipe. Swap tortillas for lettuce cups and create a deliciously light dinner that comes in at only 289 calories per serve

By Sarah Murphy
  • 20 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
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  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 garlic cloves, crushed
  • 1 fresh, long red chilli, finely chopped, plus extra
  • grated zest and juice of 1 lime
  • 350 gram beef scotch fillet steaks (or rump)
  • 250 gram cherry tomatoes, halved
  • 1 yellow capsicum, seeded, sliced
  • 1 red onion, sliced
  • 2 teaspoon olive oil
  • 1 bunch coriander, leaves picked
  • 1/2 cup drained black beans
  • 1/2 small avocado, seeded, thinly sliced
  • 1 wholegrain tortilla
  • 1 butter lettuce, leaves separated
  • 2 tablespoon low-fat Greek-style yoghurt
  • lime wedges to serve


  • 1
    In a shallow dish, combine spices, garlic, chilli and half the lime juice. Add steak, turning to coat. Set aside to marinate for 15 minutes.
  • 2
    Preheat a barbecue plate or char-grill pan on high. Cook steak for 2-3 minutes each side for medium. Set aside, loosely covered with foil, to rest for 5 minutes. Slice thinly.
  • 3
    In a large bowl, toss cherry tomatoes, capsicum and onion with oil. Cook on hot plate for 2-3 minutes. Return to bowl, cool slightly, then toss with half the coriander, beans, avocado and remaining lime juice.
  • 4
    Cook tortilla on hot platefor 30 seconds each side. Break into pieces.
  • 5
    Divide steak filling between lettuce cups. Serve topped with remaining coriander, chilli, tortilla, a dollop of yoghurt and lime wedges.