Beef Fajitas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.6 g | (52 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 260.8 μg | (435 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 625 μg | (208 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 2,544 mg | (64 %) | ||
| Calcium | 412 mg | (41 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 561 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the tomato salsa
- 6 ripe Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps Lime juice
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- For the fajitas
- ½ red Bell pepper
- ½ yellow Bell pepper
- ½ green Bell pepper
- 1 red onion
- 600 grams Beef fillet (ready to cook, trimmed)
- 2 Tbsps vegetable oil
- Chili powder
- 1 Tbsp finely chopped parsley
- Lime juice
- 8 Tortillas (each about 17 cm diameter)
- 8 Leeks (for tying)
Preparation steps
For the salsa, rinse tomatoes, remove stalk and seeds and cut into small cubes. Peel shallot and garlic, chop finely and mix in a bowl with tomatoes, parsley, lime juice and oil and season with salt and pepper.
For the fajitas, rinse bell peppers, cut into quarters, remove seeds and ribs and cut into thin, narrow strips. Peel onion, cut in half and cut into narrow strips. Rinse meat, pat dry, cut into strips and fry in a hot pan with oil. Season with salt, pepper and chili powder and remove from pan. Add prepared vegetables to the pan and fry with occasional stirring. Add meat and parsley back to pan and toss everything. Season with lime juice.
Heat tortillas slightly, cover with some of the vegetables and beef mixture and roll up. Tie tortilla roll with leeks and arrange on plates. Serve with the tomato salsa.
