The Complete Fajita treat…and it’s the low-carb version

I love Mexican food, and normally it is very carbohydrate heavy, but this week I have to admit I am extremely pleased with myself for this creation. Carbohydrate free fajitas, and honestly, they were delicious.

You will need: 1 large Iceberg lettuce, separated in to leaves, taking care to try and keep them intact. Juice of half a lemon                                                                                                            500g minced beef, 1 tablespoon vegetable oil,  1 chopped onion, 2 cloves of garlic, crushed, 1 diced green pepper, 2 chopped chillies (use the seeds at your discretion, depending on how hot you like it), 1 tin of tomatoes, 2 tablespoons of sundried tomato puree,1 teaspoon of paprika,  ½ pint strong beef stock

To serve: sour cream, grated cheese, salsa and guacamole, extra jalapenos if you want more heat.

Method:For the filling:                                                                                                                         Place a heavy frying pan over a medium heat and add the olive oil. Add the onions and allow to cook for 5 to 10 minutes or until they start to brown. Add the garlic, chillies and the chopped peppers and cook for a further 5 minutes.Add the minced beef and fry for another 5 minutes or until the beef is browned

Add all the rest of the ingredients, stir well and reduce the heat to low and allow to simmer for 40 to 45 minutes or until the majority of the liquid has been absorbed

For the wraps: Whilst the mince is cooking, place a large saucepan of water on the hob and add the lemon juice

• Carefully poach each lettuce leaf individually for 1 minute or until soft and pliable
• Dry on some kitchen roll, and place like pancake on a flat large dish
• They are now ready to use as your wraps

If you likr, you can make the accompanying dishes in advance, or buy them.

For a basic salsa: 250g/9oz fresh tomatoes, finely chopped, 1 small onion, finely chopped ( I like the sweet, white onions), 1 or 2 mild chillies, finely chopped, Juice of 1 lime, 1 tablespoon of chopped, fresh coriander  Method: Just chop ‘em up and mix!A really simple guacamole: 2 very ripe avocados, peeled and stoned, 1 clove of garlic, crushed, 1 tablespoon of olive oil, Juice of 1 lime, 2 spring onions, finely chopped, small tomato, diced, bunch of fresh coriander, finely chopped     Method:   Either place the avocados, garlic, olive oil and lime in a food processor and blend for a few seconds – not too long, you don’t want it too mushy or just mash with a fork if you liek ti chunky.   Place in a bowl and add the spring onions, tomato and coriander – add more lime juice to taste. So you’re all done, you now have all the constituents of a really lovely Mexican meal! Spread everything out on the table. 

Now let everyone to wrap their own fajitas, place all the other ingredients first and then add the mince and cheese.

Trust me, there were some very doubting people round that table who were self-professed lettuce haters, and they really enjoyed it. Oh yes, and a few tequila shots don’t hurt either! Ariba, ariba!