Fajitas shouldn’t have to be prepared with only bell peppers and onions. Instead try heating up a flat top griddle and sizzle up some sliced bell pepper, onion, hot chili peppers, red cabbage and top everything off with a few cilantro leaves.
Serves 2-4
Fajita Seasoning
- 1 pound elk, sliced thin
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- Flour tortillas
Heat a non-stick skillet over low heat and toast the coriander and cumin seeds until fragrant, just a few minutes. Be sure to keep an eye on them so they don’t burn. Remove from heat. Using a mortar and pestle or a coffee grinder, grind the seeds until they break down and start to form a smooth powder, you can also leave a few chunky pieces in there. Then combine with garlic powder and kosher salt. Sprinkle the seasoning over the sliced elk meat.
Heat a flat top griddle over medium heat and season with olive oil. Add sliced vegetables and elk meat to the hot griddle and cook until vegetables are slightly limp and the meat is to your preferred doneness. Heat flour tortillas and serve immediately.
