The sizzle of Tex-Mex steak fajitas — seasoned with cumin and lime — is front and centre in this pasta dish. The serve-yourself avocado salsa and sour cream add a fresh touch.
- Portion size 6 servings
In small bowl, combine avocado, coriander, lime rind and juice, salt and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat. Sprinkle beef with half each of the salt and pepper. Brown beef, in batches; remove to plate.
Add remaining oil to skillet; heat over medium heat. Cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add red and green peppers, chili powder, cumin and remaining salt and pepper; cook, stirring, until peppers are tender-crisp, about 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 1/2 cup (125 mL) cooking liquid. Return to pot.
Add pepper mixture to pasta along with beef and salsa. Add enough of the reserved cooking liquid to moisten; heat, tossing, until steaming. Serve with avocado salsa and sour cream.
Nutritional facts <b>PER SERVING:</b> about
- Sodium 482 mg
- Protein 18 g
- Calories 404.0
- Total fat 13 g
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 54 g
- Iron 22.0
- Folate 52.0
- Calcium 8.0
- Vitamin A 16.0
- Vitamin C 93.0