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Recipe: Pork fajitas

Posted October 3, 2013

Pork fajita

We love tacos, burritos and generally anything wrapped in a flour tortilla at my house. But I don't like using the packaged taco mixes to spice up the meat or beans that I serve with it.

My mom always just added a bit of salsa to the protein she was cooking when we had tacos, and I've done the same. But I knew there must be other ways to add flavor to the dish.

A few months ago, stuck with a pork tenderloin that I didn't wanted to roast as I usually do, I found this recipe from Real Simple for pork fajitas.

It's a very simple, but flavorful dish. It's amazing how much flavor a teaspoon of cumin can give you. Since then, I've made it several times and it's turned into one of my eight-year-old's favorite dishes.

Pork Fajitas from Real Simple with my additions
Serves four

1 1 1/4-pound pork tenderloin, thinly sliced (I usually pull the pork out the freezer and find that it's easiest to slice when it's still a bit frozen)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 onion, sliced
2 bell peppers, sliced
8 flour tortillas
1 avocado, cut up (I usually skip this as I don't have it on hand)
1 cup cilantro
1/2 cup sour cream


Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper and mix until it's all covered. Heat half of the oil in a large skillet over medium-high heat. In batches, cook the pork until browned. It should be thin enough so that it takes only 1 to 2 minutes per side to cook. Transfer to a plate lined with paper towels to soak up any extra grease.

At the same time, heat the other tablespoon of oil in another skillet over medium-high heat and cook the onion and bell peppers until tender. 

Warm the tortillas. I usually wrap them in a wet paper towel and put them in the microwave for about 30 to 40 seconds. Fill the tortillas with the pork, vegetables, avocado, cilantro, and sour cream.

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