This Fajita recipe is a simple and quick taco and a Mexican classic, you can do any number of variations to add a bit more excitement. A few mushrooms and/or some bacon and some grated cheese melted over the top at the end, all the variations have their own name, but for simplicity let's keep it at Fajita.

This recipe serves 4

½ kg beef or chicken, cut in strips

1 large or 2 medium onion, sliced

1 large green capsicum or 2-3 small yellow, red & green capsicums, sliced

A dash of Worcestershire sauce

Salt and pepper to taste

12 pack of Doña Cholita corn tortillas

Optional extras

Bacon, a few rashers diced

Mushrooms, sliced

Grated mozzarella cheese


You’ll need a medium to hot BBQ or a frypan.

Sauté the onion on medium to high heat, once it is clear add the beef (and bacon and mushroom if using it), fry until cooked through, add the sliced capsicum and fry for a further couple of minutes, just until the capsicum is soft. You don’t want to overcook it, add a dash of Worcestershire sauce and salt and pepper to taste.

If you're adding Cheese toss it through now, you want it to just melt, take off the heat and place in a serving dish.

Meanwhile, heat a fry pan or the other side of your BBQ grill and heat tortillas according to instructions. Spoon enough fajita mixture into each tortilla so that you can still hold it with one hand to eat. And some salsa (try our recipe) if you like it spicy.


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