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featured fajitas
  • 300g lean beef steak, trimmed of fat, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large lime, juiced
  • ½ teaspoon smoked paprika
  • 2 teaspoons ground cumin or ground coriander
  • freshly ground or cracked black pepper
  • 4 tomatoes, diced
  • 1 bunch (35g) coriander, chopped, roots removed
  • olive or canola oil spray
  • 1 large onion, peeled and sliced into thin wedges
  • 1 red capsicum, seeded and sliced into strips
  • 1 green capsicum, seeded and sliced into strips
  • 1 small zucchini, sliced into batons
  • 2 tablespoons sweet chilli sauce
  • 4 wholegrain, multigrain or reduced-fat tortillas or soft wraps (20cm)
  • ⅓ cup extra light sour cream (optional)
  1. In a small bowl, combine beef, garlic, lemon or lime juice, smoked paprika, 1 teaspoon ground cumin or coriander and season with pepper. Mix well. Cover bowl, refrigerate and marinate beef for as long as time permits, from 30 minutes to overnight.
  2. Prepare vegetables.
  3. Combine tomatoes and coriander in a medium bowl and set aside.
  4. Spray a wok or large non-stick frypan with oil and heat. Stir-fry the beef in two batches for 1-2 minutes each until brown and just cooked, then remove from pan and set aside.
  5. Spray pan with oil and return to high heat. Stir-fry onion with remaining teaspoon of cumin or coriander for 3 minutes.
  6. Add in capsicum and zucchini and stir-fry vegetables until tender, but still firm and bright.
  7. Stir through sweet chilli sauce and cooked beef then stir-fry until heated through.
  8. Heat tortillas in the microwave for 1 minute on high, or according to packet instructions.
  9. To serve, top tortillas with beef stir-fry, tomato-coriander mix and 2 teaspoons of sour cream, then roll up to enclose filling.


  • For added spice, stir-fry a chopped red chilli with the onion.
  • For a vegetarian option, substitute beef for 2 cans of rinsed and drained no-added-salt kidney beans and serve with guacamole.

Storage Suggestions

  • Serve and eat immediately.

Equipment List

  • small bowl
  • medium bowl
  • wok or non-stick fry pan
  • plate
  • spatula
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information

572g Quantity per serving Quantity per 100g
Energy 2009kJ 351kJ
Protein 32.24g 5.6g
Fat, total 12.0g 2.1g
— Saturated 4.0g 0.7g
Carbohydrate 54.5g 9.5g
— Sugars 23.3g 31.1g
Fibre 10.4g 1.82g
Sodium 1156mg 202mg