Mexican Taste Bud Fajitas
Total Time 15 minutes
Servings 2 people
1 red onion
1 red capsicum (bell pepper)
450 g ground (minced) beef or pork OR cooked / lentils beans
1/4 cup lime juice approx 2-3 limes
1 head cos (romaine) lettuce or tortillas
Tabasco or other hot sauce
Cut the red onion in half lengthwise. Remove the skin and slice each half into thin 1/2 moon slices. Slice capsicum into little finger-sized strips. If using the meat, chop into 1-inch cubes and sprinkle with 1/4 teaspoon fine salt.
Heat a large frying pan on high heat. Add a little oil and cook onion and capsicum for about 5 minutes or until they are starting to soften and brown a little. Stir every few minutes.
Add the meat or beans to the pan. Continue to cook on high heat, stirring every few minutes until the meat is cooked through and browned or the beans are hot.
Remove the pan from the heat. Add lime juice and stir. Taste and season meat/beans with extra salt and possibly more lime. If using beans and the mixture looks a little dry, a good drizzle of peppery extra virgin olive oil (or avocado oil) will remedy things.
Serve the frying pan in the middle of the table with the lettuce/tortillas and hot sauce and let everyone make their own bites of deliciousness.
Variations & Substitutions Flexitarian Fajitas
keto / ultra low carb – skip the onion and serve with chives or coriander / cilantro.
vegetarian – use the beans or chickpeas or cooked lentils. Although crumbled tofu would be delicious with the lime juice.
nightshade-free – replace peppers with mushrooms.
more substantial (carb lovers) – more tortillas! And also consider the avocado / sour cream / cashews options.
more substantial (low carb) – make some Zucchini Tortillas or serve with sour cream / avocado / roast cashews or almonds.
Low FODMAP – replace onion with fresh coriander (cilantro) at the end