PepperLime Veal Fajitas
Serves: 4
Total Time: 30 minutes
Calorie: 428, Proteins: 30 g, Total Fat: 14 g, Fiber: 3.90 g, Sugar 4 g.
Preparation
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.