Bison Fajitas With Guacamole Salad Recipe

Name: Bison Fajitas With Guacamole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bison flank steak; 1 1/2 teaspoons fajita seasoning; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 fresh jalapeno pepper, seeded and chopped; 1 large onion, thinly sliced; 1 large green bell pepper, thinly sliced; 1 large red or yellow bell pepper, thinly sliced; 6 (8 inch) flour tortillas, warmed; Salsa; Sour cream; Lime wedges; Guacamole Salad:; 2 Roma tomatoes, seeded and chopped; 3 tablespoons sliced green onions; 1 fresh jalapeno pepper, seeded and chopped; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large ripe avocados, halved, seeded, peeled, and coarsely mashed; Shredded romaine lettuce

Servings: persons

1 pound bison flank steak
1 1/2 teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
Guacamole Salad:
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

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.
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.
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.
4
Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
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.

979

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound bison flank steak, 1 1/2 teaspoons fajita seasoning, 2 tablespoons vegetable oil, 2 cloves garlic, minced, and more.

Yes, Bison Fajitas With Guacamole Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bison Fajitas With Guacamole Salad

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