Recipes
Quebec Milk-Fed Veal Fajitas with
Pineapple and Avocado Salsa
Yield: 4 servings
Preparation: 30 minutes
Cooking: 7 minutes
Execution: easy
    Avocado salsa
  • 1/2 Avocado cut into cubes
  • 1 Italian tomato cut into cubes
  • 30 ml (2 tablespoons) fresh coriander, chopped
  • Juice and zest of 1 lime, dived into 2
  • Hot pepper sauce, to taste


  • 15 ml (1 tablespoon) vegetable oil
  • 250 g (1/2 lb) Quebec Milk-Fed Veal strips
  • 1/2 small red onion finely chopped
  • 1 garlic clove, crushed
  • 1/2 each: red and yellow pepper, cut into strips
  • 15 ml (1 tablespoon) Cajun seasoning
  • 125 ml (1/2 cup) fresh or canned pineapple, drained, cut into cubes
  • 30 ml (2 tablespoons) chili sauce
  • 4 Large, whole-wheat tortillas, warmed
  • 60 ml (1/4 cup) each: light sour cream and mild cheddar cheese, grated
  • 500 ml (2 cups) fresh baby spinach

Preparation
  • In a bowl, gently mix the avocado, tomato, coriander, half the juice and zest of lime and the hot sauce. Keep the salsa in the refrigerator.
  • In a non-stick frying pan, heat the oil over high heat. Add the veal strips, onion, garlic, peppers and Cajun seasoning. Cook over high heat, stirring constantly, for 6 minutes or until the vegetables are cooked and the veal strips are only slightly pink inside.
  • Add the rest of the lime juice and zest, pineapples and chili sauce. Reheat for
    1 minute.
  • Garnish each tortilla with sour cream, grated cheese, the veal mixture, salsa and spinach.
  • Serve with rice and beans and a green salad.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat Cholesterol Sodium
Amount  
378 kcal 30 g 35 g 15 g 71 mg 572 mg
Excellent source Good source
Vitamin A
Vitamin B6
Vitamin B12
Vitamin C
folic acid
magnesium
phosphorous
zinc
thiamin
vitamin E
pantothenic acid
iron