Best 3 Bison Fajitas With Guacamole Salad Recipes

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**Bison Fajitas with Guacamole Salad: A Unique and Flavorful Culinary Experience**

Indulge in a culinary adventure with our tantalizing bison fajitas paired with a refreshing guacamole salad, a delightful fusion of flavors and textures. The tender and flavorful bison meat is marinated in a blend of aromatic spices, then grilled to perfection, capturing the essence of the wild. The fajitas are accompanied by an array of vibrant toppings, including sautéed bell peppers and onions, succulent tomatoes, and a tangy salsa, inviting you to assemble your own personalized creation. The pièce de résistance is the creamy and zesty guacamole salad, a vibrant medley of fresh avocados, crisp cucumbers, juicy tomatoes, and a hint of lime, adding a burst of freshness to balance the richness of the bison. This delectable dish promises an explosion of flavors and textures, making it a perfect choice for a memorable meal with friends and family.

Let's cook with our recipes!

STEAK FAJITAS WITH GUACAMOLE AND FIXINGS



Steak Fajitas with Guacamole and Fixings image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 22

2 pounds skirt steak
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons vegetable oil, plus more for the grill grates
1/2 lime, juiced
1/2 orange, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large avocados, pitted and peeled
1/2 lime, juiced
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeno
Kosher salt
18 flour tortillas, warmed in the microwave
2 cups pico de gallo
1 cup chopped fresh cilantro

Steps:

  • For the fajitas: In a large bowl or resealable plastic bag, combine the steak, onions, green peppers and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Rub well with your hands to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.
  • For the guacamole: Mash the avocados with the lime juice in a medium bowl. Stir in the red onion, cilantro and jalapeno and season with salt. If not serving right away, press plastic wrap to seal the surface and prevent browning.
  • Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly brush the grill grates with oil.
  • If necessary, cut the steak into lengths that will fit on your grill. Grill the steak, turning once, until well-marked and cooked to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and cover loosely with foil.
  • Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until lightly charred and slightly softened, about 10 minutes. Transfer to a large platter.
  • Thinly slice the steak against the grain and transfer to the platter with the grilled vegetables.
  • Serve with the warm tortillas, guacamole, pico de gallo and cilantro.

CHICKEN FAJITAS WITH GUACAMOLE



Chicken Fajitas With Guacamole image

Make and share this Chicken Fajitas With Guacamole recipe from Food.com.

Provided by Manami

Categories     One Dish Meal

Time 1h37m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup olive oil
1/4 cup snipped fresh cilantro or 1/4 cup snipped fresh parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon shredded lemon peel
2 tablespoons fresh lemon juice
12 ounces boneless skinless chicken breasts
8 (8 inch) flour tortillas
1 ripe avocado
1 medium tomatoes, seeded, chopped & drained
2 tablespoons onions, chopped fine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups shredded lettuce
1 cup cheddar cheese, shredded
1 large tomatoes, chopped
1/2 cup pitted ripe olives, sliced
sour cream, Garnish
salsa, Garnish

Steps:

  • Guacamole:.
  • Seed and peel avocado.
  • In a mixing bowl coarsely mash avocado.
  • Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
  • Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
  • Marinade:.
  • In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
  • Add chicken to marinade, turning to coat.
  • Cover and chill about an hour.
  • Drain chicken, reserving marinade.
  • Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
  • Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
  • OR, place chicken on the unheated rack of a broiler pan. Broil 5-6" from the heat for 10-12 minutes, turning and brushing with marinade once.
  • Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
  • To serve, cut chicken into bite-sized strips.
  • On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
  • Roll up tortillas, tucking in sides.
  • Serve with Guacamole, sour cream and salsa if desired.

Nutrition Facts : Calories 804.9, Fat 43.3, SaturatedFat 11.8, Cholesterol 84.1, Sodium 1280.4, Carbohydrate 68.8, Fiber 9.1, Sugar 5.4, Protein 36.8

BISON FAJITAS WITH GUACAMOLE SALAD



Bison Fajitas with Guacamole Salad image

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Provided by The Bison Council

Categories     The Bison Council

Time 2h42m

Yield 6

Number Of Ingredients 20

1 pound bison flank steak
1 ½ teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Steps:

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

Nutrition Facts : Calories 455.9 calories, Carbohydrate 43.9 g, Cholesterol 39 mg, Fat 23.5 g, Fiber 10.2 g, Protein 20.9 g, SaturatedFat 4.2 g, Sodium 518.3 mg, Sugar 4.1 g

Tips:

  • For the best flavor, use high-quality bison meat. Look for meat that is dark red and has a fine grain.
  • To make sure your fajitas are cooked evenly, slice the meat against the grain.
  • Don't overcrowd the pan when cooking the fajitas. This will cause the meat to steam instead of sear.
  • If you don't have a grill, you can cook the fajitas in a large skillet over medium-high heat.
  • Serve the fajitas with your favorite toppings, such as guacamole, salsa, sour cream, and shredded cheese.

Conclusion:

Bison fajitas are a quick and easy meal that is perfect for a weeknight dinner. They are also a great option for entertaining guests. The bison meat is lean and flavorful, and the fajitas are packed with fresh vegetables. Serve them with your favorite toppings, and you have a meal that everyone will enjoy.

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