Spicy pork fajitas

    40 min

    Sizzling stir-fried strips of pork and mixed peppers, wrapped up in tortillas with a zingy salsa and soured cream, make a fun, serve-yourself dish that the whole family will enjoy.

    8 people made this

    Serves: 4 

    • 350g pork fillet
    • Marinade
    • finely grated zest and juice of 1 lime
    • 1 tsp caster sugar
    • 1 tsp dried oregano
    • 1/2 tsp ground cinnamon
    • 1/4 tsp cayenne pepper
    • Stir-fry
    • 1 tbsp vegetable oil
    • 1 onion, thinly sliced
    • 1 red pepper, seeded and cut into strips
    • 1 yellow pepper, seeded and cut into strips
    • Tomato salsa
    • 4 ripe tomatoes, skinned, seeded and chopped
    • 1 small red onion, finely chopped
    • 1/4 cucumber, diced
    • 11/2 tbsp olive oil
    • 2 tsp lime juice
    • 2 tbsp chopped fresh coriander
    • salt and freshly ground black pepper
    • To serve
    • 8 soft flour tortillas
    • 150ml soured cream
    • paprika for sprinkling (optional)

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Trim all visible fat from the pork fillet. Cut the pork widthways into slices, about 5cm thick, then cut each slice into thin strips. Put the lime juice and zest in a shallow dish with the sugar, oregano, cinnamon and cayenne pepper. Add the pork strips and toss to coat, then leave to marinate while you prepare the rest of the ingredients.
    2. Now prepare the salsa. Combine the tomatoes, onion and cucumber in a bowl. Whisk together the olive oil and lime juice with a little salt and pepper in a bowl, drizzle over the salsa, add the chopped coriander and mix well. Cover and set aside.
    3. Heat the vegetable oil in a frying pan or wok until very hot. Add the marinated pork and stir-fry for 1 minute, then add the sliced onions and stir-fry for a further 3 minutes. Turn down the heat a little, then add the peppers and cook for a further 3–4 minutes until the pork is cooked through and the vegetables are tender.
    4. Meanwhile, gently warm the tortillas in a microwave for 1 minute or following packet instructions. (Alternatively, they can be warmed in a stack, wrapped in foil, in a preheated oven for 10 minutes.)
    5. Spoon the pork and pepper mixture into a warmed serving bowl and take it to the table with the tortillas, salsa and soured cream for diners to assemble themselves. Spread a little salsa over each tortilla, then pile on some of the pork and pepper mixture. Add a spoonful of soured cream, sprinkle with a little paprika if liked, then fold over or roll up and pick up to eat. Be sure to provide a stack of paper napkins.


    Use three skinless, chicken breasts instead of pork, if preferred. * A mixed bean salsa could be served instead. Toss a drained and rinsed 400g can of mixed beans (such as pinto and red kidney beans) with a finely chopped, fresh red or green chilli pepper and some vinaigrette dressing.

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