Bison Fajitas

If desired, serve with sour cream, guacamole, Monterey Jack cheese and salsa. Makes 6 servings.

1 1/2 lbs. Buffalo Flank Steak cut into 1-inch strips
12 Flour Tortillas
1 Tbsp. cooking oil
1 med. onion, thinly sliced
1/2 med. green sweet pepper, cut into thin strips
1/2 med. red sweet pepper, cut into thin strips
1/2 med. yellow sweet pepper, cut into thin strips
3 large. red cayenne or Tabasco peppers chopped,
2/3 cup chopped tomato
Marinade for Buffalo Flank Steak Strips: 1/4 cup tequila
2 Tbsp. chopped fresh cilantro
4 cloves garlic, finely chopped
1/2 tsp. grated lime peel
1 Tbsp. fresh lime juice
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. ground black pepper

  1. Combine marinade ingredients. Place in a re-sealable plastic bag with flank steak strips. Seal and rotate to season. Refrigerate for 6-24 hours.
  2. Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet.
  3. Add 1/2 of the undrained flank steak strips to hot skillet. Cook 2-3 minutes or to desired doneness. Repeat with remaining strips. Return vegetables to skillet and add tomato and hot peppers.
  4. Cook and stir an additional 1-2 minutes or until heated through.
  5. To serve, immediately fill warmed tortillas with mixture.

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