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Beef fajitas


25 minutes


15 minutes



Beef fajitas
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450 g (1 lb.) beef sirloin, cut into strips
60 ml (1/4 cup) fresh coriander, chopped
2 garlic cloves, minced
Juice of 1 lime
5 ml (1 tsp.) ground cumin
10 ml (2 tsp.) dried oregano
2 ml (1/2 tsp.) dried chili pepper
Salt and freshly ground black pepper

2 zucchinis (1 green, 1 yellow), thinly sliced
1 small red onion, thinly sliced
2 bell peppers (1 red, 1 yellow), thinly sliced
8 tortillas
1 large avocado, ripe and firm, diced
15 ml (1 tbsp.) lemon juice
Guacamole (see “Guacamole” recipe)
Store-bought salsa
Sour cream


  1. Preheat the oven to 80°C (180°F).
  2. In a bowl, mix together the beef strips, the coriander, garlic, lime juice, cumin, oregano, dried chili pepper and 30 ml (2 tbsp.) of oil.
  3. Season with salt and pepper. Stir and marinate for 15 minutes.
  4. Remove the beef from the marinade and pat dry with paper towels. 
  5. In a skillet, heat the oil over medium-high heat.
  6. Sear one-third of the meat at a time.
  7. Change the oil and reheat the skillet between each batch. The meat must be well seared.
  8. Set aside and keep warm. 
  9. In the same skillet, heat a bit of oil.
  10. Fry the vegetables for 2 to 3 minutes or just until softened.
  11. Add the beef strips and stir gently. Keep warm.
  12. Arrange the tortillas on a baking sheet and heat slowly in the oven.
  13. In a small bowl, gently combine the avocado and lemon juice.
  14. Fill various small bowls or ramekins with salsa, guacamole and sour cream.
  15. Place the warm tortillas on a platter.
  16. Place the beef mixture in a warm serving dish.
  17. Place all the dishes on the table and let each guest serve themselves.

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