Pepper Lime Veal Fajitas

Pepper Lime Veal Fajitas

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.