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Time preparation20mn

Time cooking10mn

Time Total30mn


1 clove garlic, crushed

¼ cup (60mL) barbecue sauce

2 tbsp hot chilli sauce

1 tsp ground cumin

1 tsp ground coriander

500g rump steak, cut into strips

1 punnet cherry tomatoes, quartered

400g can corn kernels, rinsed and drained

1 Lebanese cucumber, diced

2 tbsp lemon juice

spray oil, for cooking

1 small (100g) red onion, sliced

1 medium (200g) red capsicum, deseeded and sliced

200g button mushrooms, sliced

1 tbsp chopped jalapeno chillies

2 tbsp chopped coriander leaves

12 flour tortillas

12 lettuce leaves, to serve

purchased taco sauce, to serve


  1. Combine garlic, sauces, cumin, coriander and steak in a plastic bag. Massage to evenly coat steak. Refrigerate for 15-30 minutes to marinate.
  2. Spray a non-stick frypan with oil; cook onion, capsicum and mushrooms over medium-high heat until soft. Add steak and cook until browned. Stir through chillies and coriander.
  3. Heat tortillas in microwave on high (100%) for 30-60 seconds or until warm and flexible. 
    to assemble fajitas, line tortillas with lettuce, top with steak mixture, salsa and taco sauce and roll up.

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