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Tex-Mex · Main
Beef Fajitas with Guacamole and Salsa
Flank steak gets a quick rub of Cajun spice and a hot grill, then is sliced into warm tortillas with a chunky tomato salsa, creamy guacamole and sour cream.
- Yield4 servings (2 fajitas each)
- Hands-on35 min
- Total36 min
- Difficulty
Ingredients
Steak
- 4beef flank steaks, about 175 g each and 2 cm thick
- 1 tbspolive oil
- 4 tspCajun spice mix
- to tastesea salt
- to tasteblack pepper
Salsa
- 450 gtomatoes, peeled
- 15 gcilantro, chopped
- ½red onion, finely chopped
- 1green chile, seeded and finely chopped
- 3 tbsplime juice
Guacamole
- 2ripe avocados, halved, pitted
- 2 tbsplime juice
- 1 tbspolive oil
- 1red onion, finely chopped
- 1 clovegarlic, crushed with a pinch of sea salt
- 1small green chile, seeded and finely chopped
To serve
- 8flour tortillas
- 60 mlsour cream
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