Venison Fajitas

Ingredients
  • 1 pound venison steak or backstrap, cut into thin strips
  • 1/4 cup lime juice
  • 2 Tablespoons neutral oil, divided
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 medium onion, cut into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium green bell pepper, sliced into strips
Directions
  1. Wash hands with soap and water.
  2. In a large bowl, mix lime juice, 1 tablespoon oil, and spices. Add venison and coat in spice mixture. Set aside.
  3. Heat a large skillet over medium-high heat. Once hot, add 2 teaspoons neutral oil and warm for 10 seconds. Add onion and bell pepper slices. Stir continuously, cooking for 3-5 minutes or until vegetables are softened. Remove to a clean bowl and cover to keep warm.
  4. In the same skillet, heat an additional 2 teaspoons oil. Add venison and cook 5-7 minutes, stirring occasionally, until meat reaches an internal temperature of 165°F. Add vegetables back to skillet to reheat.
  5. Serve meat and vegetables with warmed tortillas and any preferred toppings, such as salsa, guacamola, or cilantro.
  6. Divide leftovers into small containers. Cover and refrigerate within 2 hours. Eat within 4 days.
Three venison fajitas on a plate
Servings
4
Nutrition Facts

Nutrition Facts per serving (without tortillas or toppings):

Calories: 230

Fat: 10 g

Saturated Fat: 2 g

Sodium: 350 mg

Total Carbohydrate: 7 g

Added Sugars: 0 g

Fiber: 2 g

Protein: 27 g