200 g cheddar cheese, cut into pieces (3-4 cm)
2 tomatoes, seeded and diced
20 g lime juice
70 g extra virgin olive oil
170 g red onion, cut into wedges (1-2 cm)
2 yellow capsicums, de-seeded and cut into thin slices
1 tsp onion powder
2 ¼ tsp ground cumin
2 ¼ tsp ground coriander
2 ¼ tsp ground smoked paprika
¼ tsp salt
¼ tsp ground black pepper
350 g beef fillet steak, cut into thin strips (1 x 6 cm)
1 baby cos lettuce, finely shredded
1 Carrot, grated
sour cream, to serve
Tomato sauce if wanted
Place cheese into mixing bowl and grate 3 sec/speed 7. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh tomatoes and lime juice into it.
Add 30 g of the oil, onions and capsicums into mixing bowl and start High Temp setting. Transfer into bowl with cherry tomatoes, stir to combine, then cover to keep warm and set aside.
Place onion powder, cumin, ground coriander, paprika, salt, pepper and remaining 40 g oil into mixing bowl and cook 1 min/100°C/speed 1.
Add beef and stir with aid of spatula to coat in spices. Start High Temp setting. Transfer into bowl with vegetables and stir to combine.
Serve fajita mixture with tortillas, lettuce, sour cream, grated carrot, grated cheese and sauce.