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Mixed fajitas
Mixed fajitas
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Versatile fajitas for everyone. Enjoy mix-and-match fillings for a fun meal.
Ingredients:
  • 2 (about 600g) single chicken breast fillets, thinly sliced
  • 750g beef blade steak, excess fat trimmed
  • 36.80 gm vegetable oil
  • 2 garlic cloves, crushed
  • 3.75 gm ground cumin
  • 1 tsp dried oregano
  • 600g orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 1 red onion, coarsely chopped
  • Olive oil spray
  • 1 x 400g can red kidney beans, rinsed, drained
  • 18.20 gm olive oil
  • 1 green capsicum, deseeded, cut into thin strips
  • 1 red capsicum, extra, deseeded, cut into thin strips
  • 1 red onion, extra, halved, thinly sliced lengthways
  • 18 flour tortillas, to serve
  • Tomato salsa, to serve
  • Guacamole, to serve
  • 250g light sour cream, to serve (optional)
  • Jalapeno chillies, drained, sliced, to serve (optional)
Instructions:
  • Divide the chicken and beef into separate shallow glass or ceramic dishes. In a jug, mix vegetable oil, lime juice, garlic, cumin, and oregano. Pour the marinade over the chicken and beef, ensuring they are coated well. Cover the dishes and refrigerate for 3 hours.
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Spread sweet potato, red capsicum, and onion evenly on the tray. Give them a light coat of olive oil spray. Bake for 30 minutes. After baking, transfer the roasted veggies to a bowl and mix in the beans.
  • Take the chicken and beef out of the fridge and let them rest at room temperature for 15 minutes. Preheat a barbecue flat plate on medium-high heat and a barbecue grill on high heat.
  • Strain excess marinade from beef and chicken. Place on the grill and cook beef for 2-3 minutes on each side for medium doneness, or until desired. Cook chicken for 4-5 minutes on each side until fully cooked. Transfer each to individual plates, cover with foil, and let rest for 5 minutes. Finally, slice beef thinly against the grain.
  • Toss together olive oil, green capsicum, extra red capsicum, and extra onion in a large bowl. Transfer to the barbecue flat plate and cook, turning occasionally, for 3-5 minutes until tender.
  • Heat the tortillas according to package instructions. Arrange the sweet potato mix, green pepper mix, chicken, and beef on individual platters. Serve alongside the tortillas, Spicy Roast Tomato Salsa, Avocado & Corn Salad, and optionally offer sour cream and chili peppers on the side.

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