| 16 oz | Bison Fajita |
| 1/4 tsp | Baking Soda |
| 1 tsp | Orange Peel Zest |
| 1/4 cup | Orange Juice |
| 1 Tbs | Chili Powder |
| 1/4 tsp | Salt |
| 1/4 tsp | Pepper |
| 1/2 | Onion, sliced |
| 3 | Garlic cloves, minced |
| 1 | Bell Pepper, sliced |
| 1 | Jalapeno, minced |
| 4-6 | Tortillas |
| 1 Cup | Cheese, shredded |
| 2 Tbs | Cilantro |
| 1 | Avocado, sliced |
| 1/2 cup | Salsa |
| 1/4 cup | Sour Cream |
| 1 cup | Black or refried beans |
Instructions:
Combine 1 Tbs water & 1/4 tsp baking soda & toss with Bison fajita meat to coat. Set aside to rest at room temperature for 10 minutes. Drain off any excess fluid and toss with orange zest, orange juice, chili powder, salt and pepper.
Heat 1 Tbs of vegetable oil in a skillet or cast iron pan until shimmering, but not smoking.
At medium heat add Bison fajita meat, stirring occasionally until almost browned. Add garlic and jalapeno to Bison and finishing browning. Put cooked Bison fajita meat into a bowl and set aside.
Add sliced onion and bell pepper and toss for about 2 minutes until warm and lightly browned, but still crispy (if you cook for too long the veggies get mushy).
Toss Bison fajita meat with veggies and serve with warmed tortillas, shredded cheese, cilantro, avocado, salsa, sour cream, and black beans. Serves 2-4 people in ~30 minutes.
