Best Smoky Avocado Fajitas Meatless Recipes

BEEF AND AVOCADO FAJITAS

Beef and Avocado Fajitas image

Categories Microwave Beef Leafy Green Herb Vegetable Quick & Easy Steak Avocado Grill/Barbecue Tortillas Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 lb flank steak, trimmed if necessary
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas (not low-fat)
1 cup loosely packed fresh cilantro sprigs
Accompaniments: tomatillo salsa such as Frontera or Desert Rose; lime wedges

Steps:

Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.

GRIDDLED CHICKEN FAJITAS WITH SQUASHED AVOCADO

Griddled chicken fajitas with squashed avocado image

Fill tortilla wraps with smoky paprika chicken, a fresh tomato salsa and smashed avocado to make a midweek meal in just 20 minutes

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 14

Ingredients

2 garlic cloves , finely grated
150g pot plain bio yogurt
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp oregano
200g mini chicken breast fillets
2 tomatoes , chopped
1 small red onion , finely chopped
1 green chilli , deseeded and finely chopped (optional)
4 tbsp chopped fresh coriander
juice 1 lime
2 seeded tortillas
1 avocado , halved and stoned

Steps:

Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.
Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)
Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

Nutrition Facts : Calories 531 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium