Beef Fajita's with home-made Guacamole

Beef Fajita's with home-made Guacamole

This is one of those recipes I haven't done in years (since before mr 2 year old was born!) but I was so happy to revive it and put back into my repertoire- cause it was really yummy! I got the recipe for the fajita filling originally from Bob Greene's "The Best Life Diet" which is a book i bought after I saw it on Oprah years back (so I know it's healthy!). Bob gives a guacamole recipe also, but I made up my own instead and made it a bit simpler and a bit cleaner than his.

I serve my fajitas and guacamole with salsa (just from the jar is fine) and low-fat cheese, all wrapped up in low-fat corn tortillas.

Time Taken?: You need at least 3 hours at least to marinate the beef, but once that's done it takes about 20 minutes- 15 minutes for prep (mainly chopping) and 5 minutes to cook. I do it on weekends cause of the marinating time (and it says to keep turning it over occasionally while marinating otherwise I'd say you could marinate it over-night).

2 year old friendly?: Not sure. Our little mister was unwell tonight and had an early dinner and went to bed early, so he missed out! I think he would have liked it. The meat is nice and soft due to the marinating.

Serves 6 (filling makes enough for 2 fajitas each). I cooked this for only 2 of us, but the filling would be good the next day as a filing for a wrap for lunch.

INGREDIENTS
Marinade
3 tablespoons canola oil
3 tablespoons freshly squeezed lime juice (or lemon if you don't have lime)
2 tablespoons Worchestershire sauce
1 teaspoon pepper
1 small garlic clove, minced

Filling
500g of pre-sliced beef strips (the one you buy for stroganoff or stir-frys), cut in half.
2 tablespoons canola oil
1 red capsicum, cut into julienne strips
1 green capsicum, cut into julienne strips
1 medium onion, thinly sliced
12 low-fat corn tortillas (or roughly 2 per person)

Guacamole
2 ripe avocados
2 tablespoons freshley squeezed lime or lemon juice
1-2 teaspoons of smoked paprika
Coarse Salt and freshly ground pepper

METHOD
In a medium glass bowl, combine all of the marinade ingreidents and mix well
Add the beef, turning to coat well in marinade.
Cover and refridgerate for at least 3 hours, turning the beef occasionally.

Meanwhile, peel, seed and roughly mash the avocados in a medium bowl with a fork. Add the juice and 1 teaspoon paprika and mix well. Taste and add more paprika if needed and season with salt and pepper to taste. Transfer for serving bowl and spinkle with a little more paprika for presentation.

After beef has finished marinating, drain off the excess marinade and discard. In a large saucepan, heat the oil on high heat for 1 minute and then add beef, capsicum and onion. Stir-fry for 5 minutes or until beef is no longer pink and the vegetables are JUST tender. Drain off excess liquid and transfer to serving bowl.

Heat the tortillas as per packet directions and serve with the filling, guacamole, tomato salsa and low fat cheese.

I would reccomend washing it down with a nice cold beer (although probably not what Bob Green had in mind!).