What are the main ingredients in BBQ OSTRICH FAJITAS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of BBQ OSTRICH FAJITAS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare BBQ OSTRICH FAJITAS?

SERIOUSLY SASSY FILLINGS: Boil the kettle. Season the crème fraîche with salt and pepper to taste. In a bowl, loosen the chimichurri with 20ml of olive oil. Set both condiments aside for serving. Place the sliced onion and the white wine vinegar in a bowl, and pour in just enough boiling water to submerge the onion. Add a pinch of salt and 1 tsp of a sweetener of choice. Toss to coat and set aside until serving. SMOKY, CRUNCHY SLAW: Place a pan over a high heat with a drizzle of oil. When hot, sauté the cabbage and carrot mix for 2-3 minutes until lightly charred. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside until serving. FRY THE OSTRICH STEAKS: Return the pan to a medium-high heat with another drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, lower the heat slightly and use a knob of butter and the BBQ Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. HEAT UP THE SOFT TORTILLAS: Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Just before serving, drain the pickling liquid from the onion. ENJOY YOUR WORK, CHEF!: Lay the tortillas out flat and smear over the crème fraîche. Cover with the charred cabbage and carrot, the BBQ ostrich slices, and the pickled onion. Sprinkle over the chopped jalapeños and finish with dollops of chimichurri. Roll it all up and devour... Oh, cielos! Oh, heavens!

What should be prepared from my kitchen to make BBQ OSTRICH FAJITAS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

BBQ OSTRICH FAJITAS

An easy, speedy Tex-Mex treat for the whole family – and the perfect match for a busy weekday! Toasted tortillas wrapped around slices of BBQ ostrich steak, daubs of crème fraîche, flash-fried slaw, and pickled jalapeños.

BBQ OSTRICH FAJITAS

with warm tortillas, crème fraîche & Pesto Princess chimichurri

Hands on Time: 10 - 20 minutes

Overall Time: 25 - 40 minutes

Ingredients:

Creme Fraiche
Free-range Ostrich Steak
NOMU BBQ Rub
Ostrich
Pesto Princess Chimichurri
Pickled Jalapeños
Red Onion
Shredded Cabbage & Julienne Carrot
Wheat Flour Tortillas
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

SERIOUSLY SASSY FILLINGS
Boil the kettle. Season the crème fraîche with salt and pepper to taste. In a bowl, loosen the chimichurri with 10ml of olive oil. Set both condiments aside for serving. Place the sliced onion and the white wine vinegar in a bowl, and pour in just enough boiling water to submerge the onion. Add a pinch of salt and ½ tsp of a sweetener of choice. Toss to coat and set aside until serving.
SMOKY, CRUNCHY SLAW
Place a pan over a high heat with a drizzle of oil. When hot, sauté the cabbage and carrot mix for 1-2 minutes until lightly charred. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside until serving.
FRY THE OSTRICH STEAK
Return the pan to a medium-high heat with another drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, lower the heat slightly and use a knob of butter and the BBQ Rub to baste the steak. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
HEAT UP THE SOFT TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Just before serving, drain the pickling liquid from the onion.
ENJOY YOUR WORK, CHEF!
Lay the tortillas out flat and smear over the crème fraîche. Cover with the charred cabbage and carrot, the BBQ ostrich slices, and the pickled onion. Sprinkle over the chopped jalapeños and finish with dollops of chimichurri. Roll it all up and devour... Oh, cielos! Oh, heavens!

Crème Fraîche - 45ml
Pesto Princess Chimichurri - 15ml
Red Onion - 1
White Wine Vinegar - 20ml
Shredded Cabbage & Julienne Carrot - 75g
Free-Range Ostrich Steak - 160g
NOMU BBQ Rub - 3ml
Wheat Flour Tortillas - 2
Pickled Jalapeños - 20g

Download the Recipe

Serves 2

SERIOUSLY SASSY FILLINGS
Boil the kettle. Season the crème fraîche with salt and pepper to taste. In a bowl, loosen the chimichurri with 20ml of olive oil. Set both condiments aside for serving. Place the sliced onion and the white wine vinegar in a bowl, and pour in just enough boiling water to submerge the onion. Add a pinch of salt and 1 tsp of a sweetener of choice. Toss to coat and set aside until serving.
SMOKY, CRUNCHY SLAW
Place a pan over a high heat with a drizzle of oil. When hot, sauté the cabbage and carrot mix for 2-3 minutes until lightly charred. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside until serving.
FRY THE OSTRICH STEAKS
Return the pan to a medium-high heat with another drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, lower the heat slightly and use a knob of butter and the BBQ Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
HEAT UP THE SOFT TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Just before serving, drain the pickling liquid from the onion.
ENJOY YOUR WORK, CHEF!
Lay the tortillas out flat and smear over the crème fraîche. Cover with the charred cabbage and carrot, the BBQ ostrich slices, and the pickled onion. Sprinkle over the chopped jalapeños and finish with dollops of chimichurri. Roll it all up and devour... Oh, cielos! Oh, heavens!

Crème Fraîche - 90ml
Pesto Princess Chimichurri - 30ml
Red Onion - 1
White Wine Vinegar - 40ml
Shredded Cabbage & Julienne Carrot - 150g
Free-Range Ostrich Steak - 320g
NOMU BBQ Rub - 5ml
Wheat Flour Tortillas - 4
Pickled Jalapeños - 40g

Download the Recipe

Serves 3

SERIOUSLY SASSY FILLINGS
Boil the kettle. Season the crème fraîche with salt and pepper to taste. In a bowl, loosen the chimichurri with 20ml of olive oil. Set both condiments aside for serving. Place the sliced onion and the white wine vinegar in a bowl, and pour in just enough boiling water to submerge the onion. Add a pinch of salt and 1 tsp of a sweetener of choice. Toss to coat and set aside until serving.
SMOKY, CRUNCHY SLAW
Place a pan over a high heat with a drizzle of oil. When hot, sauté the cabbage and carrot mix for 2-3 minutes until lightly charred. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside until serving.
FRY THE OSTRICH STEAKS
Return the pan to a medium-high heat with another drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, lower the heat slightly and use a knob of butter and the BBQ Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
HEAT UP THE SOFT TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Just before serving, drain the pickling liquid from the onion.
ENJOY YOUR WORK, CHEF!
Lay the tortillas out flat and smear over the crème fraîche. Cover with the charred cabbage and carrot, the BBQ ostrich slices, and the pickled onion. Sprinkle over the chopped jalapeños and finish with dollops of chimichurri. Roll it all up and devour... Oh, cielos! Oh, heavens!

Crème Fraîche - 90ml
Pesto Princess Chimichurri - 30ml
Red Onion - 1
White Wine Vinegar - 40ml
Shredded Cabbage & Julienne Carrot - 150g
Free-Range Ostrich Steak - 320g
NOMU BBQ Rub - 5ml
Wheat Flour Tortillas - 4
Pickled Jalapeños - 40g

Download the Recipe

Serves 4

SERIOUSLY SASSY FILLINGS
Boil the kettle. Season the crème fraîche with salt and pepper to taste. In a bowl, loosen the chimichurri with 40ml of olive oil. Set both condiments aside for serving. Place the sliced onion and the white wine vinegar in a bowl, and pour in just enough boiling water to submerge the onion. Add a pinch of salt and 2 tsp of a sweetener of choice. Toss to coat and set aside until serving.
SMOKY, CRUNCHY SLAW
Place a large pan over a high heat with a drizzle of oil. When hot, sauté the cabbage and carrot mix for 3-4 minutes until lightly charred. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside until serving.
FRY THE OSTRICH STEAKS
Return the pan to a medium-high heat with another drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, lower the heat slightly and use a knob of butter and the BBQ Rub to baste the steaks. Remove from the pan on completion and set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
HEAT UP THE SOFT TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until lightly golden. Remove from the pan on completion. Just before serving, drain the pickling liquid from the onion.
ENJOY YOUR WORK, CHEF!
Lay the tortillas out flat and smear over the crème fraîche. Cover with the charred cabbage and carrot, the BBQ ostrich slices, and the pickled onion. Sprinkle over the chopped jalapeños and finish with dollops of chimichurri. Roll it all up and devour... Oh, cielos! Oh, heavens!