Treat your taste buds with light versions of fast- food favorites from Nachos to Fajitas!

1 tsp:   1 teaspoon

1 Tbs: 1 tablespoon


Chili beef fajitas:

Serves: 4

1 tsp dried oregano leaves

1 tsp ground cumin

1 tsp Mexican chili powder

500 g lean beef round steak, no fat

1 medium red capsicum, sliced

1 medium green capsicum, sliced

1 medium yellow capsicum, sliced

1 large red onion, sliced

1/3 cup low fat sour cream

½ fresh corianders

4 big white corn tortillas, warmed

1-     Combine oregano, cumin and chili powder in a small bowl. Place beef on a plate and sprinkle both sides with the mix.

2-      Heat a large oil-sprayed char grill pan over medium heat. Cook beef, capsicums and onion for 10 minutes until cooked to your liking.

3-     Place capsicum and onion in a large heatproof bowl. Slice beef thinly.

4-     Place tortillas on serving plates. Top with capsicum mixture and beef.

5-     Top with sour cream and garnish with fresh coriander.

6-     Fold to enclose filling, leaving one side open.

Spicy Fish With Salsa Fresca:

Serves: 4

2 tsp ground cumin

1 tsp dried oregano leaves

1 tsp Mexican chili powder

 4 fish fillets, 150 g each

1 fresh long red chili, sliced

1 Lebanese cucumber

2/3 cup fresh coriander leaves

1/3 cup small fresh mint leaves

1 Tbs olive oil

1 Tbs lemon juice

Lime cheeks to serve

1-     Heat a large oil-sprayed non-stick frying pan over medium heat. Combine cumin, oregano and chili powder in a small bowl and sprinkle mixture over the fish.

2-     Cook fish for 5 minutes on each side, until done to your liking.

3-     Meanwhile, put chili, onion, cucumber, coriander, mint oil and juice in a medium bowl to make salsa.

4-     Serve with fish and lime cheeks.

Prawns Tacos With Mango &Salsa:

Serves: 4

12 taco shells

800 g peeled king prawns

1 tsp ground cumin

1 garlic clove, crushed

½ tsp ground coriander

2 medium tomatoes

1 small red onion

1 Tbs olive oil

1 Tbs lemon juice

3 cups shredded iceberg lettuce

1 medium mango, cut into small pieces.

1-     Preheat oven to 180 to 160 degrees. Line a large baking tray with baking paper. Place the tacos shells on prepared tray and heat according to the packet instructions.

2-     Meanwhile, heat a large oil-sprayed non-stick frying pan over high heat. Add prawns, cook and stir for 5 minutes, until almost cooked.

3-     Add chili, cumin, garlic and 3 tablespoons of water. Cook and stir for 2 to 3 minutes until the water evaporated and prawns are well cooked enough.

4-     Combine coriander, tomato, onion, juice and olive oil in a small bowl. Toss to combine.

5-     Divide lettuce between taco shells.

6-     Top with prawns, tomato salsa and mango.

Vegetarian Nachos With Guacamole:

Serves: 4

1 large capsicum, chopped

1 small packet taco seasoning mix

400 g can of red kidneys beans

1 small avocado

1 medium tomato, chopped

½ small red onions, chopped

1 fresh red chili, chopped

1 Tbs lime juice

150 g baked corn chips

2/3 cup, mozzarella cheese, shredded

1-     Heat a large oil-sprayed non-stick frying pan over high heat. Cook capsicum and stir for 5 minutes until it becomes soft.

2-     Add beans and ½ cup of water. Boil and reduce the heat to medium until the sauce becomes thick.

3-     Meanwhile, mash avocado in a bowl. Add tomato, onion, chili and juice. Stir to combine and then set the guacamole mixture aside.

4-     Divide corn chips into serving bowls, and cover with beans mixture. Sprinkle cheese and let it melt.

5-     Top with guacamole and serve immediately.

Enjoy it!! 😀

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