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.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 456 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large onion, thinly sliced
• sour cream
• ¼ teaspoon black pepper
• 1 large green bell pepper, thinly sliced
• 6 (8 inch) flour tortillas, warmed
• 3 tablespoons sliced green onions
• Salsa
• 1 pound bison flank steak
• 1 ½ teaspoons fajita seasoning
• 1 fresh jalapeno pepper, seeded and chopped
• 1 large red or yellow bell pepper, thinly sliced
• Lime wedges
• 2 Roma tomatoes, seeded and chopped
• 2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
• Shredded romaine lettuce

Recipe Instructions

Step 1

If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.

Step 2

Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover 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 tender. Add peppers to onion mixture; cover and keep warm.

Step 3

Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.

Step 4

Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad

Step 5

Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.