Beef and chorizo fajitas with mashed avocado

Get ready to do the Mexican wave when you taste these fabulous fajitas.

• 1 tablespoon olive oil
• 500g Coles Australian Beef Rump Steak, thinly sliced
• 2 chorizo, halved lengthways, thinly sliced
• 1 red capsicum, seeded, thinly sliced
• 1 yellow capsicum, seeded, thinly sliced
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 large ripe avocado, stone removed, peeled
• 1 tablespoon lime juice
• 1/4 cup coarsely chopped coriander
• 12 mini tortillas
• Coriander leaves, extra, to serve
• Sour cream, to serve
• Lime wedges, to serve

Energy 3900kJ	Fat saturated 21.00g
Fat Total 60.00g	Carbohydrate sugars g
Carbohydrate Total 41.00g	Dietary Fibre 5.00g
Protein 57.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Heat half the oil in a large frying pan over high heat. Add half the beef. Stir-fry for 2 mins or until brown. Transfer to a plate. Repeat with the remaining beef.

2. Step 2

   Add the chorizo to the pan. Cook, stirring, for 2 mins or until golden brown. Transfer to a plate.

3. Step 3

   Heat the remaining oil in the pan. Add the combined capsicum. Cook, stirring, for 3 mins or until just tender. Add the smoked paprika and oregano. Cook, stirring, for 1 min or until fragrant. Return the beef and chorizo to the pan and toss to combine.

4. Step 4

   Place the avocado and lime juice in a bowl and mash until almost smooth. Stir in the chopped coriander. Heat the tortillas following packet directions.

5. Step 5

   Serve the beef mixture with tortillas, avocado mixture, extra coriander, sour cream and lime wedges.