Now that Christmas is over, and the period of over-indulgence is a distant memory many of us are looking for ways to shed the extra baggage picked up last month. This doesn’t have to mean that we settle for soup and salad for the rest of the winter though does it?
Of course not!
Take this low-fat Mexican style fajita recipe. It delivers all the taste of a traditional Mexican meal but cleverly cuts out a lot of the fat associated with Mexican dishes. And it is dead simple to make, and takes no time at all to prepare.
Low Fat Beef Fajita with Lime Yoghurt and Salsa
Preparation time: less than 30 minutes
Cooking time: less than 20 minutes
Serves: 3 to 4
Skill level: easy
For the beef
- ½ red onion
- 1 red pepper, deseeded and thinly sliced
- ½ tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 2 steaks (about 200g/7 oz each), fat removed, cut into bit-sized pieces or strips.
For the lime yoghurt
- 100ml/3½ oz fat-free yoghurt
- 1 lime, juice only
For the salsa
- 2 ripe tomatoes
- ¼-½ red onion (depending on size), finely chopped
- 1 red chilli finely chopped
- 1 lime zest and juice
- 1 small iceberg lettuce, shredded
- Mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the yoghurt. (This can also be done in advance and left for up to a couple of hours)
- For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use.
- In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 4-5 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you make the salsa.
- For the salsa, mix all the salsa ingredients together in a bowl.
- To serve, spread a little of the beef over a tortilla. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and eat immediately.