Bison Fajitas with Guacamole Salad Popular Recipes

Thursday, 5 August 2021

Bison Fajitas with Guacamole Salad

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

Ingredients :

1 pound bison flank steak
1 half of teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 clean jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 big 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
three tablespoons sliced inexperienced onions
1 clean jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/four teaspoon black pepper
2 big ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Instructions :

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

If desired, in part freeze bison flank steak for easier cutting (about half-hour). Thinly slice throughout the grain into bite-length strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and relax for half-hour.
Heat 1 tablespoon of the oil over medium-high heat in a massive skillet. Cook garlic and the 1 jalapeno pepper within the hot oil for two minutes. Add onion. Cook and stir for 6 to eight mins or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cowl and maintain warm. Add bell peppers and final 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for six to eight minutes or till peppers are soft. Add peppers to onion aggregate; cover and keep heat.
Add the ultimate 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 mins or till bison flank steak is browned. Remove from skillet and cook dinner 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, 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 advanced and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

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