Ingredients
1/2 cup orange juice1/4 cup white vinegar1 tablespoon seasoned salt1/4 teaspoon pepper1/4 teaspoon cayenne pepper1-1/2 pounds venison or elk flank steak, cut into thin strips1 medium green pepper, julienned1 medium sweet red pepper, julienned1 medium onion, halved and sliced2 tablespoons vegetable oil, divided8 flour tortillas (8 inches)2 cups shredded Mexican cheese blend or cheddar cheeseSour cream and salsa
Preparation
In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides.
