Macro friendly fajitas!

I absolutely love Mexican food, anything spicy and tasty is good with me! This recipe is super, super easy and makes a great filling alternative to the usual wraps and calorific sides which are normally served with this dish. Using the lettuce ‘cups’ as holders for the filling also provides an added crunch to the meal which I love and also allows me to enjoy one of my favourite dishes on what was a lower carb day for me. Of course you can choose regular tortilla wraps, corn tacos or whatever you fancy depending on what your macros are! I like to top my fajita mix on a big simple salad, and garnish with the usual salsa and guacamole. I sometimes make my own tomato salsa but the ones you can buy are usually pretty good too. I then switch up the sour cream for either greek yoghurt, or on this occasion I mixed some hot sauce into some quark. I like to squeeze plenty of lime juice onto the final dish as well as a few extra drops of hot sauce!

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The only problem with this meal is all the washing up from the numerous side dishes which I like to separate everything into!

CHILLIIngredients:
100g steak strips
50g mixed peppers
50g red onion
low calorie spray
smoked paprika
ground cumin
paprika
cayenne pepper
garlic salt
black pepper
chopped coriander (fresh or frozen)
Romaine lettuce
15g grated reduced fat cheese
40g quark
cholula hot sauce
40g avocado
red chilli
lime
50g ready made salsa
cucumber
mixed salad leaves
cherry tomatos

CHILLIMethod:
First things first is combining the spices with your meat. I used steak strips which I buy ready cut from musclefood, but make this regularly with chicken and it also works with fish. Put the meat in a bowl, then add in about half a teaspoon each of smoked paprika, regular paprika and ground cumin, a sprinkle of cayenne pepper depending on how spicy you like it, with some salt (I like garlic salt for added flavour) and a few grinds of some black pepper, make sure all meat is coated in the spice mix then set aside whilst you prepare the rest of the dish.

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Slice the peppers and red onion into thin strips and set aside.

Instead of the calorie laden sour cream, which I don’t personally like anyways, I use quark which is now readily available in most supermarkets and is a great source of protein. Put into a separate ramekin and mix in a few dashes of cholula(or the hot sauce of your choice) to make it a bit spicy.

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Slice and mash up the avocado with a few squeezes of lime and chopped red chilli, put into a dish.

Make up your salad, I keep it simple with a bag of mixed leaves, cucumber and salsa.

You can use the big romaine lettuces for your filling holders or the smaller gem lettuces. Remove the outer leaves, and then unclip(technical term?!) each of the leaves ready to stuff with deliciousness!

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Okay, now we’re ready to start cooking. Take a large frying pan, add a few sprays of the low calorie spray and add your veggies, cook for a couple of minutes and then add the meat, making sure to continuously move about. Add in some chopped coriander towards the end of cooking so that it doesn’t lose its freshness. If you cut into small enough strips this should only take a few minutes. Your kitchen should be smelling amazing by now! Transfer to the top of your salad, grab all your side dishes and enjoy!!!

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Get cooking!

Love Abi xxxx

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