Beef Fajitas with Bell Peppers

Ingredients

• 6 ripe tomatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Lime juice
• 2 tbsp olive oil
• Salt
• ground pepper
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 green bell pepper
• 1 Red Onion
• 600 g beef fillet (pre‑trimmed, ready to cook)
• 2 tbsp Vegetable oil
• chili powder
• 1 tbsp finely chopped parsley
• lime juice
• 8 tortilla sheets (about 17 cm diameter)
• 8 scallion strips (for sealing)

Instructions

1. 1.

   Wash the salsa for the salad, remove stems and seeds, and dice the fruit flesh. Peel and finely chop the shallot and garlic, then mix with tomatoes, parsley, lime juice, olive oil, salt, and pepper.

2. 2.

   Wash the bell peppers, quarter them, remove seeds and white membranes, and slice into thin strips. Peel and halve the onions, slicing them into thin strips as well. Wash the beef, pat dry, cut into thin strips, and sear in a hot pan with vegetable oil until browned all around. Season with salt, pepper, and chili powder, then set aside. Add the vegetables to the pan and sauté while stirring occasionally. Return the beef and parsley, stir well, adjust seasoning with lime juice if needed.

3. 3.

   Warm the tortilla sheets slightly, spread guacamole on them if desired, spoon some of the vegetable‑beef mixture onto each, roll up, seal with scallion strips, and arrange on a plate. Serve with the tomato salad alongside.