appetizers

Crispy Mini Steak Fajitas with Guacamole

Small oven-baked tortilla disks, topped with homemade guacamole and sliced steak coated in roasted chili fajita sauce.
30 min
PREP TIME
25 min
COOK TIME
80
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 2 large tortillas
  • 2 avocadoes
  • Juice of 1 lime
  • 8 sprigs fresh cilantro, leaves removed, chopped
  • 2 green onions, minced
  • 1 Italian tomato, finely diced
  • 10 ounce (300 gram) strip loin steak, or your favourite tender steak
  • 1 package (182 mililiter) fajita with roasted chili skillet sauce (club house)
  • 1/2 cup (125 mililiter) sour cream

Preparation

  • 1 Preheat oven to 375°F (190°C).
  • 2 Cut out 12 small disks from each of the tortillas using a cookie cutter. Arrange them on a parchment lined baking sheet. Brush lightly with vegetable oil and bake for 10 minutes or until they become crispy. Set aside.
  • 3 To make the guacamole, remove the flesh of the avocadoes to a bowl and mash with a fork. Add the lime juice, cilantro and green onion. Season with salt and pepper. Add the tomatoes and mix to just combine. Set aside.
  • 4 In a hot skillet with vegetable oil, sear the steak until nicely browned. Remove to parchment lined baking sheet and brush with ½ cup (125 mL) skillet sauce. Finish cooking in oven for 3-5 minutes or until internal temperature reaches 145°F (63°C). Let meat rest 5 minutes before slicing.
  • 5 To assemble, place a small dollop of guacamole on a tortilla disk. Top with a piece of steak and garnish with a small spoonful of sour cream and a sprig of cilantro. Drizzle with remaining skillet sauce before serving.
  • 6 Test Kitchen Tip: Use tortilla chips to replace the tortillas and omit step 2.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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