Recipe by: Dr. Karen Lindsay and Professor Fionnuala McAuliffe
2 tbsp olive oil
500g rump steak, thinly sliced
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1-2 chillies, seeded and finely chopped
½ tsp chilli powder
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
Juice of 1 lime
2 tbsp tomato puree
2 tbsp chopped coriander leaves
12 wholemeal tortillas
- Heat the oil in a large frying pan over a medium heat. Stir-fry the beef for 3-4 minutes or until browned, then remove from the pan and set aside.
- Add the onion, peppers and chillies to the pan and cook for 3 minutes. Stir in all the spices, lime juice and tomato paste then return the meat to the pan and cook for 2-3 minutes. Stir through the chopped coriander.
- Heat the tortillas in the microwave for 30 seconds then serve 3 tortillas per person with a portion of the beef mixture and a choice of toppings. E.g. shredded iceberg lettuce, grated low-fat cheddar cheese, tomato salsa, guacamole and low-fat natural yoghurt.
Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.
Dr. Karen Lindsay is a Postdoctural Fellow