• 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. 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, and return cooked beef and prawns to pan, tossing to combine. Season to taste.

• 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 and prawns fajita mixture and avocado slices between bowls. Top with smokey aioli. • Season avocado with a pinch of salt and pepper. Sprinkle over a pinch of chilli flakes (if using). Enjoy!