Venison Fajitas
Ingredients
Fajita Spice Blend:
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2 teaspoons seasoned salt
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¼ teaspoon garlic salt
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½ teaspoon black pepper
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½ teaspoon cayenne pepper
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1 teaspoon dried oregano
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1 ½ pounds venison, cut into 2 inch strips
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4 tablespoons vegetable oil
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1 medium red bell pepper, cut into 2 inch strips
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1 medium yellow bell pepper, cut into 2 inch strips
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1 medium onion, cut into 1/2-inch wedges
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12 fajita size flour tortillas, warmed
Instructions
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Mix seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to create the fajita seasoning. Sprinkle 2 teaspoons of the seasoning over the sliced venison. Toss to coat, cover, and refrigerate for 30 minutes.
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Heat 2 tablespoons of oil in a large skillet. Sauté the bell peppers and onion until they begin to soften, then remove from the pan. Add the remaining oil to the pan, then cook the venison until browned. Return the pepper mixture to the pan, sprinkle with the remaining fajita seasoning, and heat through. Serve with warm tortillas.
Nutritional Information (per serving)
| 688 | Calories |
| 23g | Fat |
| 79g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 688 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 5g | 27% |
| Cholesterol 96mg | 32% |
| Sodium 1357mg | 59% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 6g | 20% |
| Total Sugars 5g | |
| Protein 39g | 77% |
| Vitamin C 64mg | 71% |
| Calcium 211mg | 16% |
| Iron 9mg | 51% |
| Potassium 711mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5