Pepper-Lime Veal Fajitas
This basic fajita recipe offers a nice treatment for tender veal.
- 1 lb veal shoulder cutlets, cut 1/8 to 1/4 inch thick
- 1 Tbs 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 Tbs fresh lime juice
- 1 Tbs olive oil
- 2 cloves garlic, minced
- 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.
- 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.
- 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.
- Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.
Recipe courtesy of the National Cattleman’s Beef Association
Calories from Fat 136 (31%)
(23%)Total Fat 15g
(16%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrate 44g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.