The signature element of modern Mexican fajiitas is the grilled capsicum strips (in restaurants, it is brought to the table still sizzling on the pan), but it is essentially any grilled meat (here beef, but you could try chicken or prawns) served on a tortilla with a variety of additions, including tomato, avocado and salsa.
- 2 tbsp tequila or rum
- 1 lime, juiced, plus extra juice to sprinkle
- 2 garlic cloves, crushed
- 1 tbsp oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup coriander leaves, 1 tbsp chopped
- 800 g beef rump steak
- 4 ripe tomatoes, diced
- 1 white onion, ½ diced, ½ sliced
- 2 avocados
- 2 capsicum, cut into large strips
- tortillas, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 1 hour
Combine tequila, lime juice, garlic, 1 tsp of oil, oregano, cumin and chopped coriander in a shallow bowl and season with pepper. Add beef and turn to coat. Refrigerate and marinate for 1 hour or overnight.
Combine tomato and diced onion in a small bowl and season to taste. Halve and stone avocados, then slice and sprinkle with extra lime juice.
Heat a barbecue on high. Drain beef and bring to room temperature. Meanwhile, toss capsicum and sliced onion in remaining oil and cook on a flat plate for 4 minutes, tossing frequently. Season beef with salt and cook for 2-3 minutes each side for rare, and 3-4 minutes each side for medium. Brush regularly with marinade. Stand for 2 minutes, then slice into thin strips. Toss through capsicum and serve with tomato mixture, avocado, tortillas and remaining coriander.