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Slice the steak into strips and mix with the fajita seasoning. Let the beef come up to room temperature.
Remove the seeds from the peppers, wash the peppers and slice into strips. Peel the onion and cut it into half moons.
Wash the lettuce, if necessary, and remove any excess water with a salad spinner. Remove the cores from the tomatoes and cut them into wedges. Cut the lime into 8 wedges.
Heat a little oil in a medium frying pan and sauté the onion for a few minutes. Add the red pepper strips and cook for a few more minutes over a high heat.
Heat a large frying pan over a high heat, fry the tortillas briefly on both sides (without oil or butter), then keep them warm under a clean tea towel.
Reheat the large frying pan over a high heat and fry the steak strips briefly. Be careful not to overcook the steak.
Sprinkle a little lettuce and tomato over a tortilla, then the cooked peppers and steak strips. Finish with a little sour cream and grated cheese, and squeeze over a wedge of lime.
Repeat for the remaining tortillas, enjoy!
What kind of cheese is best with fajitas?
It is best to use a mild cheese, so that the flavour will not dominate the dish.
Can I make chicken fajitas?
You can replace steak with chicken. If so, it’s a good idea to use yellow pepper, as it pairs well with chicken.