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Veal Fajitas with Pineapple & Avocado Salsa

Prep Time:
30 mins.
Cook Time:
7 mins.


Avocado Salsa

  • 1/2 avocado cut into cubes
  • 1 Italian tomato cut into cubes
  • 2 tablespoons fresh coriander, chopped
  • Juice and zest of 1 lime, divided into 2
  • Hot pepper sauce, to taste


  • 1 tablespoon vegetable oil
  • 1/2 pound veal strips
  • 1/2 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 each: red and yellow pepper, cut into strips
  • 1 tablespoon Cajun seasoning
  • 1/2 cup fresh or canned pineapple, drained, cut into cubes
  • 2 tablespoons chili sauce
  • 4 large, whole-wheat tortillas, warmed
  • 1/4 cup each: light sour cream and mild cheddar cheese, grated
  • 2 cups fresh baby spinach


  1. 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.
  2. 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.
  3. Add the rest of the lime juice and zest, pineapples and chili sauce. Reheat for 1 minute.
  4. Garnish each tortilla with sour cream, grated cheese, the veal mixture, salsa, and spinach.

Source: MilkFedVeal.com