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!! 😀
WhatsApp us