Venison Fajitas Printable Version
1 lb venison steaks or chops (or beef), sliced into thin strips
1 tsp salt
2 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 lime juiced, save the other half for wedges on each plate
1-2 red peppers sliced thin
2 onions sliced thin
6 flour tortillas
Mix the dry spices together and sprinkle over your sliced meat. Let the meat sit and come to room temp for about a 1/2 an hour. This is important step to help your meat cook properly.
Heat your cast iron pan to smoking hot. Add the meat and let it sear for about 2 minutes. Only turn half the meat at a time to cook the other side or your pan may lose its to fast heat and the juices will begin to leak out of your meat. When meat is cooked remove it to a side plate and add the peppers and onions to the pan. Cook until the are tender and browned in areas, about 3-4 minutes. add the meat back to the pan and squeeze lime juice over the top. Serve immediately wrapped in tortilla with salsa and sour cream.