• Thinly slice capsicum and brown onion (see ingredients).
• Slice avocado in half, scoop out flesh and thinly slice.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. In a medium 
bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add beef
strips, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked 
through, 1-2 minutes. Transfer to a plate and set aside.

TIP: Cooking the meat in batches over high heat helps it stay tender. 

• Return frying pan to high heat with a drizzle of olive oil.
• Cook onion and capsicum, until tender, 4-5 minutes.
• Remove from heat, then return cooked beef to pan, tossing to combine. Season 
to taste with salt and pepper. 

• Meanwhile, in a large bowl, combine shredded cabbage mix, mixed salad leaves
and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide salad, beef fajita mixture and avocado slices between bowls. Dollop with 
smokey aioli.
• Season avocado with a pinch of salt and pepper. 
• Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!