Bison Fajitas with Guacamole Salad Best Dishes

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Bison Fajitas with Guacamole Salad

"Strips of bison flank steak are speedy stir-fried with bell peppers, onion, and jalapeno and served warm on tortillas with salsa, sour cream, and guacamole."

Ingredients :

1 pound bison flank steak
1 1/2 teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 clean jalapeno pepper, seeded and chopped
1 big onion, thinly sliced
1 massive inexperienced bell pepper, thinly sliced
1 big pink or yellow bell pepper, thinly sliced
6 (eight inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
Guacamole Salad:
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced inexperienced onions
1 clean jalapeno pepper, seeded and chopped
2 cloves garlic, minced
half of teaspoon salt
1/4 teaspoon black pepper
2 huge ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H42M

If favored, partially freeze bison flank steak for less complicated slicing (about half-hour). Thinly slice across the grain into bite-length strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and relax for 30 minutes.
Heat 1 tablespoon of the oil over medium-excessive warmth in a big skillet. Cook garlic and the 1 jalapeno pepper inside the warm oil for two mins. Add onion. Cook and stir for six to eight minutes or until onions are soft and begin to caramelize. Remove onion combination to a medium bowl; cowl 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 gentle. Add peppers to onion combination; cover and maintain warm.
Add the ultimate 1 tablespoon oil to the skillet. Add half of of the bison flank steak strips to skillet. Cook and stir for 1 to two minutes or until bison flank steak is browned. Remove from skillet and cook dinner ultimate bison flank steak.
Serve bison flank steak and veggies in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
Guacamole Salad: Combine tomatoes, inexperienced onions, the 1 jalapeno pepper, the two cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Notes :

Note: Recipe evolved and tested by using the Better Homes and Gardens® Test Kitchen the use of High Plains Bison merchandise.

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