eCook Meal
BBQ OSTRICH FAJITAS
with warm tortillas, crème fraîche & Pesto Princess chimichurri
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.
Serving guide
Choose your portion size.
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
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
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
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!
Crème Fraîche - 180ml
Pesto Princess Chimichurri - 60ml
Red Onion - 1
White Wine Vinegar - 80ml
Shredded Cabbage & Julienne Carrot - 300g
Free-Range Ostrich Steak - 640g
NOMU BBQ Rub - 10ml
Wheat Flour Tortillas - 8
Pickled Jalapeños - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.33
for 4 servings · R52.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Crème Fraîche needs 180 mlSour Cream 250 ml 250 ml at R38.99 · 72% of packR28.07
-
Free-Range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
-
White Wine Vinegar needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
-
Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Pickled Jalapeños needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Shredded Cabbage & Julienne Carrot
- Wheat Flour Tortillas
- Pesto Princess Chimichurri
- NOMU BBQ Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ OSTRICH FAJITAS?
The preparation time for BBQ OSTRICH FAJITAS with warm tortillas, crème fraîche & Pesto Princess chimichurri is between 10 and 20 minutes.
What is the total time required to make BBQ OSTRICH FAJITAS with warm tortillas, crème fraîche & Pesto Princess chimichurri?
The total time required to make BBQ OSTRICH FAJITAS with warm tortillas, crème fraîche & Pesto Princess chimichurri is between 25 and 40 minutes.
How many servings does BBQ OSTRICH FAJITAS provide?
4 servings
What are the main ingredients in BBQ OSTRICH FAJITAS?
Creme Fraiche, NOMU BBQ Rub, Ostrich, Ostrich Steak, Pesto Princess Chimichurri, Pickled Jalapeño, Red Onion, Shredded Cabbage & Julienne Carrot, Wheat Flour Tortilla, White Wine Vinegar
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make BBQ OSTRICH FAJITAS?
Creme Fraiche, NOMU BBQ Rub, Ostrich, Ostrich Steak, Pesto Princess Chimichurri, Pickled Jalapeño, Red Onion, Shredded Cabbage & Julienne Carrot, Wheat Flour Tortilla, White Wine Vinegar
How many calories does BBQ OSTRICH FAJITAS have?
calories
How much fat content does BBQ OSTRICH FAJITAS have?
grams