Ingredients
Fajita Seasoning:
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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
Directions
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Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
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Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
Nutrition Facts (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.
