Naked fajitas

Opt for lighter meals this summer and give this healthy dish a go. Coming in at around 289 calories, it's the ultimate way to enjoy the Mexican flavours you love without the guilt.

  • 20 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print


Naked fajitas
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, finely chopped, plus extra
  • 1 lime, grated zest, juice
  • 350 gram beef scotch fillet steaks (or rump)
  • 250 gram cherry tomatoes, halved
  • 1 yellow capsicum, seeded, sliced
  • 1 red onion, sliced
  • 2 teaspoon olive oil
  • 1 bunch coriander, leaves picked
  • 1/2 cup drained black beans (from 425g can)
  • 1/2 small avocado, seeded, thinly sliced
  • 1 wholegrain tortilla
  • 1 butter lettuce, leaves separated
  • 2 tablespoon low-fat greek-style yoghurt
  • lime wedges, to serve


Naked fajitas
  • 1
    In a shallow dish, combine spices, garlic, chilli and half lime juice. Add steak turning to coat. Set aside to marinate for 15 minutes.
  • 2
    Preheat a barbecue plate or chargrill pan on high. Cook steak for 2-3 minutes each side for medium or until cooked to taste. Set aside, loosely covered with foil, to rest for 5 minutes. Slice thinly.
  • 3
    In a large bowl, toss tomatoes, capsicum and onion with oil. Cook on hot plate for 2-3 minutes. Return to bowl, cool slightly and toss with half coriander, beans, avocado and remaining juice.
  • 4
    Cook tortilla on plate for 30 seconds on each side. Break into pieces.
  • 5
    Divide steak filling between lettuce cups. Serve topped with remaining coriander, extra chilli, crispy tortilla and a small dollop of yoghurt.

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