Veal Fajitas with Pineapple and Avocado Salsa | Quebec Veal

Ingredients

• 250 g (1/2 lb) Quebec Veal strips
• 15 ml (1 tbsp) vegetable oil
• 1/2 small red onion finely chopped
• 1 garlic clove, crushed
• 1/2 each: red and yellow pepper, cut into strips
• 15 ml (1 tbsp) Cajun seasoning
• 125 ml (1/2 cup) fresh or canned pineapple, drained, cut into cubes
• 30 ml (2 tbsp) chili sauce
• 4 Large, whole-wheat tortillas, warmed
• 60 ml (1/4 cup) each: light sour cream and mild cheddar cheese, grated
• 500 ml (2 cups) fresh baby spinach
• 1/2 Avocado cut into cubes
• 1 Italian tomato cut into cubes
• 30 ml (2 tbsp) fresh coriander, chopped
• Juice and zest of 1 lime, dived into 2
• Hot pepper sauce, to taste