|Sirloin steaks (each at least 1.5cm thick)
|2 x 225g
|Old El Paso™ smoky BBQ seasoning mix for fajitas
|Large onion, thickly sliced
|Large red pepper, deseeded and sliced
|Large green pepper, deseeded and sliced
|Old El Paso™ stand 'n' stuff soft flour tortillas
|Avocado, peeled, halved, stoned and diced
|a few spoonfuls
Lunch and dinner fajitas tacos. Try a twist on the traditional fajita using Old El Paso™ stand 'n' stuff soft flour tortillas! These tortillas make eating your Mexican creation even easier.
- Sprinkle both side of the steaks generously with the fajita seasoning, pressing it gently into the flesh. Leave for 5 minutes.
- Heat a large cast iron griddle pan over a very high heat. Cook the steaks in the hot pan for 3-5 minutes on each side, until charred and cooked to your liking. Transfer to a warmed plate and leave to rest for 10 minutes.
- Add the onion and peppers to the hot griddle pan and cook for 4-5 minutes until just tender and lightly charred, turning occasionally. Meanwhile warm the flour tortillas as directed on the packaging.
- Transfer the steaks to a chopping board and thinly slice. Divide the steak, peppers and onion between the warmed tortillas. Top with the avocado. Serve with soured cream and lime wedges to squeeze.