Tag Archives: tortillas

Steak fajitas with avocado salsa and creme fraiche.

This is a favourite in our house, but there has never yet been a good photo taken of it. This is because we tend to descend on it when it’s made and also it just doesn’t photograph well. So I hope Waitrose will forgive me for nicking one from its site.

This recipe originally came from a Waitrose in-store recipe card and I’ve adapted it slightly as I don’t agree with the way it originally said to cook the peppers (with the steak, which is madness as they need vastly different times) and I’ve omitted the ¬†chilli it originally called for and when I made this last night I omitted the chives as ours were covered in small black bugs – blurgh – and it didn’t do the meal any harm at all.

For four people you need:

for the marinade

About 300-340g of steak – the recipe calls for frying steak, I find this tough and I use bavette steak cut into strips. It’s an underused cut, not too expensive, and delicious but don’t cook for long. It’s also amazing made with venison.

2 cloves of finely chopped garlic

1 teaspoon of dried oregano

The juice of one lime (two needed in total, see later)

1 tablespoon of olive oil

the salsa

1 tablespoons of good olive oil

2 ripe avocados

1 small tomato, chopped

2 tablespoons of chopped chives if you have them, don’t stress if you don’t

Juice of one lime

also:

1 tablespoon of olive oil

3 red, yellow or orange peppers but not green. I’ve totally taken against green peppers

Some flour tortillas – we use two small ones each. It’s never enough

Creme fraiche and grated mozzarella to serve

What you do

I prep this in the morning – cut the steak into strips. Mix the olive oil, lime juice and olive oil in a bowl with the oregano. Put steak into marinade, cover and put in fridge until the evening (or at least ten mins).

When ready to eat:

Cut the peppers into strips and cook in the olive oil on medium heat until soft and slightly charred (about ten minutes).

Whilst that is doing:

Skin and stone avocado and put into bowl and mash with lime juice, olive oil, tomato and chives if using. Set aside.

Call someone to lay the table.

Warm the tortillas in a dry frying pan.

Tip the steak in with the peppers and cook on high for about five mins.

When ready to eat, bring to the table and get everyone to make their own: pile creme fraiche, avocado salsa and steak/peppers onto a tortilla and top with grated cheese.

I don’t bother to do any other veg with this…

 

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Black bean, avocado and wensleydale tacos

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I saw this, earlier this year, in Waitrose magazine. I’m not a huge fan of beans, but I cut it out anyway and decided to try it on my eldest when she said she was going veggie. She hated it and the very next day reverted to being a meat eater.

That hadn’t been my plan at all.

Anyway, this is really lovely. Fresh, filling, tasty and pretty healthy. It makes loads, easily enough for four I think.

You need:

1 red onion, chopped up thin

2 tablespoons of olive oil

1 teaspoon of ground cumin

400g drained and rinsed can of black beans

195g sweetcorn, drained (of course you can also used fresh if you have it)

Juice of one lime

1 avocado, diced up

A large, manly handful of coriander leaves, roughly chopped

40g wensleydale cheese, crumbled

As many corn tortillas as servings – about four

Fry the onion in 1 tablespoon of the oil for five mins, until just softened and translucent. Add the cumin and cook for another minute then add the black beans and sweetcorn. Warm through and take off the heat. Season to taste and now add the avocado, lime juice, the chopped up coriander leaves, half the wensleydale and half a tablespoon of the oil.

Brush the tortillas with the remaining oil and warm up in  a large frying pan and pile the bean stuff it to the tortilla. Wrap up and eat and enjoy.

ps: you can probably see we customised it with a few home grown tomatoes and some chilli. You can too. Go on I dare you.