• 4-6
  • 10-15 minutes
  • 40 minutes

These delicious beef fajitas will have you wanting more!

You can also try substituting the sweet potatoes with any potato!

– Pete


Allergens: chili

2 sweet potatoes (about 1 ½ lb), cut into 1 inch wedges

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like, such as duck fat, lard or tallow)

sea salt and freshly cracked black pepper

1 lb tri-tip beef, fat and sinew removed and cut into strips

juice of ½ lime, plus extra to serve

½ teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chipotle powder or chili powder

1 onion, sliced

1 bell pepper, deseeded and sliced

4 cloves garlic, minced

1 x 14 oz can diced tomato

Cilantro sprigs and lime wedges, to serve

Cooking Instructions

Pre-heat the oven to 400°F (200°C).

Lightly coat a large baking tray with oil.

Place the sweet potato wedges in a bowl, add 1 tablespoon of melted fat and some sea salt and pepper and mix well.  Spread on the prepared tray in a single layer.

Bake for 15 minutes, then turn the sweet potato wedges over and continue to bake for another 10 minutes, or until tender and golden.

Meanwhile, place the beef strips, lime juice and spices in a non- reactive bowl and season with salt and freshly cracked pepper, then toss the meat until well coated. Cover with plastic wrap and allow to marinate for 15 minutes.

Next, heat a skillet with 2 tablespoons of fat over medium heat- high. Add the onions and sauté for 5 minutes or until softened and translucent. Add the capsicum and garlic and continue to sauté for 2 minutes until slightly softened.

Next, add the chipotle chilies and whole peeled tomatoes, stir to combine, then reduce the heat to medium and simmer for 10 minutes. Season with salt and pepper.

Place another skillet over medium-high heat with the remaining 1 tablespoon of fat. Add the marinated meat strips in batches and sauté for 2 minutes until slightly charred and cooked to medium- rare, or cook to your liking.  Add the vegetable sauce and gently mix through to combine.

To serve, garnish the chili beef fajita with cilantro and serve with potato wedges and lime wedges.

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