Prep time: 20 mins
Cook time: 20 mins

Ingredients 

• 450g thin cut beef steaks, cut into strips
• ½ each red, yellow and green pepper, deseeded, cored and cut into thin strips
• 1 small onion, peeled and sliced
• 2 garlic cloves, peeled and finely chopped or 1 teaspoon garlic purée
• 2 tablespoons Fajitas seasoning
• Juice of 1 lime
• 2 teaspoons rapeseed oil

For the Sweetcorn Salsa:

• 1 x 165g can sweetcorn in water, drained
• 2 medium tomatoes, roughly chopped
• 1 red chilli, deseeded and diced, optional
• 2 spring onions, finely chopped
• Juice of ½ lime
• 1 tablespoon rapeseed oil (optional)
• 1-2 tablespoon freshly chopped flat-leaf parsley

To serve:

• 4 corn or plain tortilla wraps, to serve
• Fresh coriander leaves, to garnish
• Reduced fat soured cream, to serve
• Grated cheese, to serve

Method

1. Put the beef in a shallow bowl and add the peppers, onion, garlic, fajitas seasoning, half the lime juice and oil.
2. Heat a large non-stick frying pan and cook the beef mixture for 3-4 minutes or until the beef and vegetables caramelise.
3. Meanwhile, warm the tortillas in a hot oven.
4. To prepare the sweetcorn salsa, mix all the ingredients together and set aside.
5. To assemble the fajitas, put some salsa on the base of each tortilla, then the beef and vegetable mix. Sprinkle over the herbs.
6. Serve with the sweetcorn salsa, soured cream, fresh avocado and a green salad.