Pepper-Lime Veal Fajitas

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Make every day Fajita Friday with these simply delicious Pepper-Lime Veal Fajitas. All you need is 20 minutes and a few limes – which shine brightly in this dish (and a homemade margarita!)


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Prep Time:
10 minutes

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Cook Time:
10 minutes

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Total Time:
20 minutes

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Serves:
4


Ingredients:

  • 1 pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick

  • 1 tablespoon olive oil

  • 2 medium red or yellow bell peppers cut into 3/4-inch wide strips

  • 1 medium onion, sliced

  • 8 small flour tortillas, warmed

  • chopped fresh cilantro, prepared salsa

Marinade:

  • 3 tablespoons fresh lime juice

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

Instructions:

  1. Pound veal cutlets to 1/8 inch thickness; cut into 3 x 1 inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.

  2. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.

  3. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.

  4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.


 

RECIPE VIDEO

 
 
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Nutritional Information Per Serving

428

Calories

30 g

Protein

14 g

Fat

370 mg

Sodium

45 g

Carbohydrates


95 mg cholesterol.