Tex-Mex lamb fajita bowls

Name: Tex-Mex lamb fajita bowls
Cook time: 25 min
Yield: 4
Cuisine: Houston, USA

with tomato rice and jalapeno ranch slaw

Ready in around 25 mins

RECIPE FACT:

Tip: For tender lamb, sear the lamb strips in batches and don’t overcrowd the pan. This stops the meat from stewing and becoming tough.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE JALAPENO RANCH SLAW:
Slice the roasted capsicum into ½ cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the capsicum and corn, season with salt and cook for 3-4 mins stirring occasionally to create a char. Remove from the pan into a salad bowl and allow to cool. Just before serving, Add the coleslaw mix to the salad bowl with the corn. Add half the jalapeno ranch dressing, and toss to combine.
2. TO PREPARE THE TOMATO RICE:
Open the bag of steamed mixed rice squeezing on the bag gently to break up any large clumps. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the rice and the tomato seasoning to the pan with 1/2 cup of water, stir and cook for 2-3 mins or until the water is absorbed. Remove from the pan into a serving dish and cover to keep warm.
3. TO COOK THE TEX MEX LAMB:
Wipe out the pan, place back over a high heat with a drizzle of oil. Once hot add the Tex-Mex lamb strips to the pan in batches (see tip), season with salt and pepper and sear for 30-60 secs – don’t cook any longer as this will make them tough.
TO SERVE:
Spoon tomato rice into bowls and top with Tex-Mex lamb and any pan juices. Dollop with remaining ranch dressing and sprinkle over the spiced pumpkin seeds. Serve jalapeno ranch slaw on the side.