Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Pepper Lime Veal Fajitas Ingredients: 1 pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick 1 tablespoon olive oil 2 medium red or yellow bell peppers, cut into 3/4-inch wide strips 1 medium onion, sliced 8 small flour tortillas, warmed Chopped fresh cilantro, prepared salsa   Marinade: 3 tablespoons fresh lime juice 1 tablespoon olive oil 2 cloves garlic, minced Instructions: 1. Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips. Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes. 2. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep warm. 3. Heat remaining oil in same skillet over medium-high heat. Drain veal; discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do not overcook.) Remove; keep warm. Repeat with remaining veal. 4. Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa. Makes 4 servings. View more recipes that are Quick & Easy.

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