Mexican Ribeye & Rump Fajitas & Guacamole Ready Meal

Classic Tex-Mex fajitas recipe with a Paleo twist; made with strips of Canterbury Ribeye and Rump steaks, onions, and bell peppers, and served with our homemade guacamole. Heating instructions For best results, defrost overnight in the fridge. Reheat the protein separately to avoid overcooking. Remove guacamole before heating. Oven (recommended): Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 10-15 minutes, half the time for protein. Microwave: Transfer to a microwave-proof dish and place in microwave on high for 4-5 minutes, stirring halfway through. Ingredients: Prime steer rib eye, prime steer rump, cumin ground, garlic powder, oregano, paprika ground, onion powder, red chili flakes, capsicum, jalapeno, avocado, tomato, red onion, coriander, sea salt, black pepper.