Pepper-Lime Veal Fajitas

Pepper-Lime Veal Fajitas


1 lb veal shoulder cutlets, cut 1/8″ to 1/4″ thick
1 Tbsp olive oil
2 medium red or yellow bell peppers, cut into 3/2″ wide strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro

Ingredients for Salsa Marinade

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


  1. Pound veal cutlets to 1/8″ thickness; cut into 3″ x 1″ strips. Combine marinade ingredients. Stir in veal. Refrigerate 10 minutes.
  2. Heat 1/2 Tbsp 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.
  3. Remove veal; discard marinade. Heat 1/2 Tbsp oil in same skillet over medium-high heat. Stir-fry 1/2 of veal 1 to 2 minutes or until just cooked through; remove. (Do not overcook.) Repeat with remaining veal.
  4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.
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