Fajitas with tomato and avocado salsa

By: Katy Holder
From: Dinner Like A Boss
Serves: 4-6 people
Prep: 20 mins
Cooking time: 10 mins
Photographer: Benito Martin

These fajitas are definitely a family favourite, as well as being popular with the neighbourhood kids! I like them because they can accommodate many different likes and dislikes. I put everything out on the table and let each person choose their filling. Whether they want to eat their salad or vegetables inside their tortilla, or serve them separately on the side, that’s fine by me, just so long as they eat them at some point. All three options fill 10 large tortillas. However, you can use smaller tortillas and decrease the quantities as required, or make a selection of chicken, beef and tofu – but then you would need to reduce the quantities of each option. My marinade of choice is a surprising one: soy sauce, honey and ginger – it works really well when chargrilled.

Ingredients

Quantity	Ingredient
	your choice of filling option, see note
2 tablespoons	olive oil
2	garlic cloves, crushed
1	red capsicum, core and seeds removed, thinly sliced
8	spring onions, ends trimmed, cut into 5 cm lengths
200-250g	sour cream
150g	coarsely grated cheddar
50g	rocket leaves
or	roughly torn cos lettuce
10	large flour or corn tortillas

Marinade

Quantity	Ingredient
2 tablespoons	soy sauce
1 tablespoon	honey
1 teaspoon	finely grated fresh ginger

Tomato and avocado salsa

Quantity	Ingredient
2	avocados, diced
3	firm, ripe tomatoes, diced
2 tablespoons	finely chopped coriander
1 tablespoon	lime juice
2 teaspoons	olive oil
1	long red chilli, optional

Method

Preheat the oven to 180°C/160°C fan-forced. For the marinade, combine all the ingredients in a large bowl. Add your choice of filling (if using seasoned tofu, omit this step) and set aside to marinate for 10 minutes while making the salsa.
For the tomato and avocado salsa, put all the ingredients in a medium bowl. Stir lightly to combine and gently mash the avocado.
Put 1 tablespoon of the olive oil and the crushed garlic in a bowl, add the capsicum and spring onion and toss to combine.
Put the sour cream, grated cheddar and rocket leaves in three separate serving bowls.
Wrap the stack of tortillas in foil, then warm them in the oven for 10 minutes (or if heating them in the microwave, follow the packet instructions).
Cook your choice of filling, then keep it warm while cooking the vegetables.
Wipe out the pan and stir–fry the garlic, capsicum and spring onion for 3–4 minutes, or until tender.
To assemble, spread each tortilla with sour cream, then top with your filling of choice, the spring onion, capsicum, rocket, cheese and salsa – or eat it whichever way you wish! Simply roll it up and devour.

Filling options

Before cooking, marinate your chosen filling option as per step 1 of the method. Chicken: Use 600 g thinly sliced boneless, skinless chicken breast (preferably free-range). To cook, heat 1 tablespoon olive oil in a large chargrill pan or large non-stick frying pan over a medium–high heat and cook the chicken for 5–6 minutes. Stir regularly, until the chicken is cooked through and very slightly blackened. Beef: Use 600 g beef fillet (tenderloin). To cook, heat 1 tablespoon olive oil in a large chargrill pan or large non-stick frying pan over a medium–high heat and cook the beef for about 3 minutes on each side, or until cooked to your liking, then rest for 2–3 minutes before thinly slicing it. Note that, for speed and convenience, you can use beef stir-fry strips, although I find they release liquid on frying, and it’s not as good as slicing your own beef. Vegetarian: Use 300–400 g firm tofu, or your favourite seasoned firm tofu, cut into 1 cm thick slices. To cook, heat 1 tablespoon olive oil in a large chargrill pan or large non-stick frying pan over a medium–high heat and cook the tofu for about 2 minutes on each side.

Tags:: Family food

Fajitas with tomato and avocado salsa

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