Recipe for Bison Fajitas 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1/2 lb Buffalo Flank Steak cut into 1-inch strips
12 x Flour Tortillas
1 tbl cooking oil
1 med onion, thinly sliced
1/2 med green sweet pepper, cut into thin strips
1/2 med red sweet pepper, cut into thin strips
1/2 med yellow sweet pepper, cut into thin strips
3 lrg red cayenne or tabasco peppers chopped, (remove stems and seeds)
2/3 cup chopped tomato
----------------- Marinade for Buffalo Flank Steak Strips: ----------------
1/4 cup tequila
2 tbl chopped fresh cilantro
4 clv garlic, finely chopped
1/2 tsp grated lime peel
1 tbl fresh lime juice
1/2 tsp red pepper flakes
1/2 tsp salt
Instructions:
Instructions: Combine marinade ingredients.

Place in a re-sealable plastic bag with flank steak strips.

Seal and rotate to season.

Refrigerate for 6-24 hours.

Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet.

Add 1/2 of the undrained flank steak strips to hot skillet.

Cook 2-3 minutes or to desired doneness.

Repeat with remaining strips.

Return vegetables to skillet and add tomato and hot peppers.

Cook and stir an additional 1-2 minutes or until heated through.

To serve, immediately fill warmed tortillas with mixture.

If desired, serve with sour cream, guacamole, Monterey Jack cheese and salsa.

Makes 6 servings.

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