- 1 pound bison flank steak
- 1 1/2 teaspoons fajita seasoning
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, seeded and chopped
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red or yellow bell pepper, thinly sliced
- 6 (8 inch) flour tortillas, warmed
- Salsa
- Sour cream
- Lime wedges
- Guacamole Salad:
- 2 Roma tomatoes, seeded and chopped
- 3 tablespoons sliced green onions
- 1 fresh jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
- Shredded romaine lettuce
- If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
- Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
- Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
- Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
- Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.
05/16/2018
recipepes.com
Bison Fajitas with Guacamole Salad, recipe
PT15M
PT1H
5
455 calories
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