Smoky beef and vege fajitas with avocado salsa

1 Finely chop a quarter of the onion and half of the coriander. Mix in a bowl with avocado and tomato. Set aside.

2 Meanwhile, spray beef with olive oil. In a small bowl, combine cumin, coriander, paprika and oregano, and sprinkle evenly over both sides of beef.

3 Heat a barbecue hotplate to medium-high. Cut remaining onion into thin wedges. Grill onion, mushrooms and capsicums for 7–8 minutes, or until charred and tender. Transfer to a medium bowl and cover to keep warm.

4 Grill beef for 3–4 minutes each side, or until cooked to your liking. Transfer to a small plate. Cover with foil for 5 minutes to rest, before slicing thinly.

5 Meanwhile, in a hot pan heat tortillas until warmed through. Serve tortillas topped with the capsicum mixture, beef, salsa, remaining coriander and lime.