Spicy Beef and Capsicum Fajitas

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs carrot
• 1pcs capsicum
• 10g Tex-Mex seasoning
• 300g beef stir-fry
• 20g chipotle in adobo sauce
• 50g baby spinach leaves
• 6pcs flour tortillas
• 15ml red wine vinegar
• 5ml honey
• 23ml olive oil

Method

1. Step 1 — Pickle onion
   Slice the onion into thin rounds. Combine 2 tsp red wine vinegar and 1 tsp honey in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Prep vegetables
   Preheat the air fryer to 200C (see cooking tip). Halve the carrot lengthwise, then thinly slice on an angle. Thinly slice the capsicum. Combine half the Tex-Mex seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the carrot and capsicum and toss to coat.
3. Step 3 — Air-fry vegetables
   Put the vegetables in the air-fryer basket, reserving the bowl. Air-fry the vegetables for 10 mins or until slightly charred.
4. Step 4 — Air-fry beef
   Combine the remaining Tex-Mex seasoning and 2 tsp olive oil in the reserved bowl and season with salt and pepper. Separate the beef stir-fry into the bowl and toss to coat. Add the beef to the vegetables in the air-fryer basket and air-fry for a further 2-3 mins until the beef is browned and the vegetables are tender. Remove from the air fryer and keep warm.
5. Step 5 — Toss salad
   Meanwhile, combine the chipotle (chipotle is a smoky Mexican chilli sauce; if you prefer less heat, reduce to taste), 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat.
6. Step 6 — Warm tortillas and serve
   Put the tortillas in the air-fryer basket, slightly overlapping, and air-fry for 30 secs or until warmed through. Divide the tortillas among plates. Top with the beef and vegetables, chipotle salad and pickled onion to serve.

Allergens

Sulphites, Gluten, Wheat