Pepper-Lime Veal Fajitas

Pepper-Lime Veal Fajitas
Prep Time : 15 minutes
Rest Time : 10 minutes
Cook Time : 7 minutes
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1 lb veal cutlets, cut 1/8 to 1/4 inch thick
1 Tbs olive oil
2 medium red or yellow bell peppers cut into 3/4-inch wide strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro


Prepared Salsa Marinade

3 Tbs fresh lime juice
1 Tbs olive oil
2 cloves garlic, minced

  1. Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips.
  2. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.
  3. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm.
  4. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal.
  5. Combine veal and vegetables; season with salt and pepper.
  6. Serve with tortillas, cilantro and salsa.


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