A couple days ago I was carpooling home with my foodie friend Mary, and I was muttering about how I wasn’t quite sure what I’d make for dinner. I knew I wanted to cook up some of the beautiful bison steak I had in my fridge, but I was stuck. With only about a 20 second delay, she suggested Mexican. Definitely a good start. “How about tacos…Or fajitas?” she suggested. Ah ha! That was it. I dropped her off, and headed up to Sprouts for some organic gluten-free corn tortillas. I noticed that the tortillas looked a bit dry, and if I tried to put the filling inside, they’d probably split. What to do… what to do… So, on my way home I started to think about presentation, and this is what I came up with. Enjoy!
3-4 green onions (only use the bottom halves)
1 jalapeño pepper, stem & seeds removed
1 orange sweet bell pepper, stem & seeds removed
1 small bison steak (I used a ¾ lb. shoulder cut)
4 Tbsp. extra virgin olive oil
4 organic, gluten-free corn tortillas
3-4 Tbsp. plain Greek yogurt
black lava sea salt
(Use half first, and add more to taste)
½ tsp. pink salt
¼ tsp. chipotle chili powder
1 tsp. dried oregano
¼ tsp. black pepper
½ tsp. garlic powder
Cut tortillas in half, and stack together. Cut that in half, stack together. Cut that in half, stack together; set aside.
Cut peppers and onions lengthwise, in the skinniest strips you can make. Set aside. Cut meat in super thin slices (see photo). Heat oil in large sauté pan set between med-high and high heat. Add veggies and cook for 2 minutes. Add meat, and add half of the seasoning. Cook, stirring constantly until meat has just a bit of pink. Taste, and add more seasoning, if you’d like. Turn heat down to med-high.
Move veggies and meat onto a plate and cover with a paper towel to keep warm. Add tortilla triangles to oil and quickly cook in the remaining oil, moving around so they don’t burn. Add salt to taste, and continue to cook until they are crisp. Remove from oil, and place on a paper towel. Plate the meat, chips, plain Greek yogurt (a much healthier substitute for sour cream!), along with a few slice of Reed avocado (the largest, creamiest variety around!) and some black lava sea salt.
In the end, I wanted to make something tasty, full of flavor, quick, and paleo.
Mission accomplished. Hope you like it!
As you know, I always put a comic, video, or song that kind of ties into my week’s blog. Well, unless you wanted to hear some old guy singing “Home On The Range”, I couldn’t come up with much. 😉 So I’m really reaching with this one, thinking “fajitas… Mexican…Mexico…don’t drink the water”…but, I love Brad Paisley’s music, so here we go… ♪♫♪♪♫