Ingredients available from our shop
A quick one-pan dinner. Homemade Mexican food at its best.
1 roma tomato, diced
1/4 bunch of fresh coriander, chopped
1 jalapeno chilli, deseeded & finely chopped
1 tsp ground cumin
1 lime, juiced
salt & pepper to taste
300g Freckle Farm beef rump, thinly sliced
2 small capsicums, cut into strips
1 red onion, thinly sliced
1 garlic clove, crushed
2 small corn tortillas, warmed
1/2 avocado, diced/mashed for serving
Toss tomato with coriander, chilli, 1/4 of the cumin and 1/2 the lime juice. Season with salt and pepper and set salsa aside.
Heat oil in a non-stick frypan over medium-high heat.
Toss beef with oil, remaining cumin and salt and pepper to coat. Cook for a few minutes til just browned. Set aside.
Add capsicum, onion and garlic to pan and cook for a few minutes until beginning to soften. Return meat to pan and toss through vegetables to warm through.
Top warm tortillas with beef mixture, avocado and the remaining lime juice.