Name: Naked fajita lettuce cups with beef, avocado and lime
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

20M

Cook

15M

Marinate

15M

Total

35M

Ingredients

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

Method

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.

Sarah Murphy