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Pepper Lime Veal Fajitas recipe

Pepper-Lime Veal Fajitas.

Marinated strips of veal cutlets are stir-friedwith red and yellow bell pepper strips and served with warm flourtortillas, salsa and chopped fresh cilantro.

Recipe: Pepper Lime VealFajitas

1 pound veal shoulder cutlets, cut 1/8to 1/4-inch thick
1 tablespoon olive oil
2 medium red and/or yellow bell peppers, cut into 3/4-inch widestrips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro for garnishSalsa for accompaniment

3 tablespoons fresh lime juice
1 tablespoon 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 mediumbowl. Add veal; toss. Refrigerate 10 minutes.
  • Heat 1/2 of oil in large nonstick skilletover 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 overmedium-high heat. Drain veal; discard marinade. Add 1/2 of veal;stir-fry 1 to 2 minutes or until just cooked through. (Do notovercook.) Remove; keep warm. Repeat with remaining veal.
  • Combine veal and vegetables; season withsalt and pepper. Serve with tortillas, cilantro and salsa.

    Makes 4 servings.

    Recipe and photograph provided courtesyof the Beef Industry Council.

    Pepper – Lime Veal Fajita

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