Bison Fajitas with Guacamole Salad

Ingredients

• 2 large avocados ripe peeled mashed halved seeded
• 0.3 teaspoon pepper black
• 1 pound bison flank steak 
• 6 8-inch flour tortillas warmed ()
• 2 cloves garlic minced
• 1 large bell pepper green thinly sliced
• 3 tablespoons green onions sliced
• 1  jalapeno fresh seeded chopped
• 6 servings lime wedges 
• 1 large onion thinly sliced
• 2  roma tomatoes seeded chopped
• 6 servings romaine lettuce shredded
• 6 servings salsa 
• 0.5 teaspoon salt 
• 1.5 teaspoons fajita seasoning 
• 6 servings cup heavy whipping cream sour
• 2 tablespoons vegetable oil 
• 1 large bell pepper red yellow thinly sliced

Equipment

• bowl
• frying pan

Directions

1. If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips.
2. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
3. Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes.
4. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize.
5. Remove onion mixture to a medium bowl; cover and keep warm.
6. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender.
7. Add peppers to onion mixture; cover and keep warm.
8. Add the remaining 1 tablespoon oil to the skillet.
9. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned.
10. Remove from skillet and cook remaining bison flank steak.
11. Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream.
12. Serve with lime wedges and Guacamole Salad
13. Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado.
14. Serve on shredded romaine.