Pork Fajitas

Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Mexican Southwest Pork Dinner

Pork Fajitas

Low Potassium High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Mexican Southwest Pork Dinner
about 1 1/2 cups filling & 2 tortillas
Prep time: 50 minutes
Total time: 1 hour 50 minutes

Description

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.

Directions

  1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
  4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.

Tips

  • Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
  • To make ahead: Marinate the pork (Step 1) in the refrigerator for up to 8 hours.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories307 cal
  • Total Fat8.5 g
  • Saturated Fat1.5 g
  • Cholesterol64 mg
  • Sodium616 mg
  • Carbohydrate Total35.8 g
  • Protein27.5 g
  • Phosphorus376 mg
  • Potassium782 mg
  • Fiber4.6 g
  • Calcium83 mg

Ingredients

  • 1 pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo
  • 1 clove garlic, minced
  • ½ cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces pork tenderloin, trimmed
  • 1 small green bell pepper, cut into 1-inch-wide strips
  • 1 small red bell pepper, cut into 1-inch-wide strips
  • 1 small red onion, cut into 1/2-inch-thick rounds
  • 2 teaspoons canola oil
  • 4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed
  • ¼ cup nonfat sour cream
  • ¼ cup prepared salsa

Ingredients

  • 1 pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo
  • 1 clove garlic, minced
  • ½ cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces pork tenderloin, trimmed
  • 1 small green bell pepper, cut into 1-inch-wide strips
  • 1 small red bell pepper, cut into 1-inch-wide strips
  • 1 small red onion, cut into 1/2-inch-thick rounds
  • 2 teaspoons canola oil
  • 4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed
  • ¼ cup nonfat sour cream
  • ¼ cup prepared salsa
  • 1 pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo
  • 1 clove garlic, minced
  • ½ cup orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces pork tenderloin, trimmed
  • 1 small green bell pepper, cut into 1-inch-wide strips
  • 1 small red bell pepper, cut into 1-inch-wide strips
  • 1 small red onion, cut into 1/2-inch-thick rounds
  • 2 teaspoons canola oil
  • 4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed
  • ¼ cup nonfat sour cream
  • ¼ cup prepared salsa

Description

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.

Directions

  1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
  4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.

Tips

  • Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
  • To make ahead: Marinate the pork (Step 1) in the refrigerator for up to 8 hours.
© Meredith Operations Corporation. All rights reserved. Used with permission.