Strips of sweet capsicum and tender beef are wrapped up with creamy slaw and a vibrant tomato salsa for a midweek fajita fiesta that's on the table in just 30 minutes. Quick and full of flavour, it's a party that everyone will rsvp to.
Preheat oven to 200°C fan-forced. Deseed and slice capsicum into thin strips. Place strips on a lined baking tray and drizzle with oil, paprika, salt and pepper. Bake for 15 minutes. While capsicum is baking, continue with step 2.
Finely slice cabbage and spring onion. Cut cherry tomatoes into quarters.
Place cabbage, sour cream, salt and pepper in a bowl and mix well to combine. In a seperate bowl mix together cherry tomatoes, spring onion, salt and pepper. Set aside.
Carefully remove tray from oven and add beef to capsicum. Stir and bake for a further 5–7 minutes or until beef is tender.
Carefully remove tray from oven. Mix together tomato ketchup and 40ml (2 tablespoons) water, add to tray and mix well to coat beef and capsicum. Return tray to oven for a further 5–6 minutes or until sauce is bubbling.
Heat tortillas according to packet instructions. Fill tortillas with cabbage slaw, tomato salsa, beef and capsicum and top with cheese to serve.