Porkfajitas Recipes

PORK FAJITAS

Steps:

• Clean and slice the onions into long strips. Slice the peppers into long strips as well. Place peppers and onions in a large bowl, sprinkle 1 1/2 tbsp of the fajita mix over the onions and peppers and toss.
• Clean and slice the pork tenderloin into long strips and place in a bowl. Sprinkle the remaining 1 1/2 tbsp of fajita mix over the pork and stir to make sure each piece of pork is seasoned well.
• In a large skillet, heat 1 tbsp of the olive oil over medium high heat and add the pork to it. Cook the pork for 5 to 10 minutes until it's fully cooked, and it's slightly charred, but not burned.
• Remove the pork from skillet, and wipe the skillet clean.
• Add another tbsp of olive oil to the skillet and heat it up. Add the onion and pepper mixture and cook for about 5 minutes until the onion is caramelized and the peppers are soft. Add the pork back to the skillet, mix with peppers and onions and cook for a minute.
• To make the guacamole, mash the avocados in a small bowl, then add the rest of the ingredients and stir well.
• Assemble the tortillas, add some pork, onion, peppers, and top with avocado. Garnish with cilantro if preferred.

PORK FAJITAS

Steps:

• Heat the oil in a large skillet over high heat.
• Add pork, sprinkle with the salt and pepper.
• Cook, and stir constantly for 2 minutes.
• Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crips-tender, about 3-4 minutes.
• Stir in the lime juice, and saute for about 2 more minutes.
• To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired.
• I like to put the meat and tortillas in a platter and bring it to the table, and let everyone make up their own.

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
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PORK FAJITAS

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.

PORK FAJITA WRAPS

Steps:

• Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
• Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
• Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

BARBEQUE PORK FAJITAS

Steps:

• Combine pork strips, cumin, and garlic pepper blend in a large resealable plastic bag. Shake until pork is coated.
• Heat vegetable oil in a large skillet over medium heat. Add pork; cook and stir until browned, 4 to 5 minutes. Add onion, red bell pepper, and green bell pepper; cook until fragrant, about 2 minutes. Stir in barbeque sauce; simmer until flavors combine, about 2 minutes.
• Serve pork mixture over flour tortillas.

SHREDDED PORK FAJITA TACOS

Steps:

• Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
• Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.

PORK TENDERLOIN FAJITAS

Steps:

• In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender. , Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

PORK OVEN-BAKED FAJITAS

Steps:

• Heat oven to 425°F.
• Mix onions, peppers, oil, lime juice and cumin in 13x9-inch baking pan.
• Mix coating mix and lime zest; use to coat chops as directed on package. Discard any remaining coating mixture. Place chops over vegetable mixture in baking pan.
• Bake 25 min. or until chops are done (160°F). Remove chops from pan; cut into strips. Spoon meat and vegetable mixture evenly over tortillas: roll up.

YUMMY PORK FAJITAS

Steps:

• Slice pork into thin strips.
• Marinate strips in garlic, oregano, cumin, salt, orange juice, vinegar and hot sauce for 30 minutes.
• Heat heavy skillet or griddle until hot. Add the oil, and when it is hot, and pork strips. Stir-fry until pork is no longer pink.
• Add bell pepper and onion and cook until vegetables are limp.
• Serve on flour tortillas.
• Garnish with green onions, salsa, cheese and lettuce.
• Note: prep time includes marinade time.