• You are here: Home > eXpert Advice > Health Notes

View Basket / Checkout

Pepper-Lime Veal Fajitas

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Spanish Rice

Blackberry Mint Bisque

Pear Crisp

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 30 minutes

Yield: 4 servings

Ingredients

1 lb veal shoulder 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, chopped

Directions

Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.

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.

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.

Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.

Nutrition facts

Serving Size 1 serving
Calories 428
Calories from Fat 130 (30%)
% Daily Value*
22%Total Fat 14g
15%Saturated Fat 2.9g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 8.3g
32%Cholesterol 95mg
15%Sodium 370mg
14%Potassium 507mg
15%Total Carbohydrate 45g
16%Dietary Fiber 3.9g
Sugars 4g
Sugar Alcohols 0g
59%Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.