Venison Fajitas Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 1 tablespoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1-1/2 pounds venison or elk flank steak, cut into thin strips
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 medium onion, halved and sliced
- 2 tablespoons vegetable oil, divided
- 8 flour tortillas (8 inches)
- 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
- Sour cream and salsa
Instructions
- In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
- Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides.
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