Beef Fajitas


A quick one-pan dinner. Homemade Mexican food at its best.

Serves 2



  • 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

  • olive oil

  • 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


  1. 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.

  2. Heat oil in a non-stick frypan over medium-high heat.

  3. Toss beef with oil, remaining cumin and salt and pepper to coat. Cook for a few minutes til just browned. Set aside.

  4. 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.

  5. Top warm tortillas with beef mixture, avocado and the remaining lime juice.


Ingredients available from our shop

Rump Steak
from 15.48


A big, lean steak, that’s incredibly tender and juicy. Delicious cooked as a whole steak, or cut into strips for stir-fry.

Each steak weighs approximately 600g.

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