BHA & BHT Free Avocado Crema Pork Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, sliced into ¼-inch strips
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For the vegetables
- 2 medium bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and scooped
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 small jalapeño, seeded and roughly chopped
- 1 small garlic clove, roughly chopped
- ¼ cup fresh cilantro leaves
- ¼ tsp salt
- 2–3 tbsp water
For the pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- ⅓ cup white onion, finely diced
- 1 small jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 medium flour tortillas
- lime wedges (optional)
Instructions
- 1
In a large bowl, combine the pork strips with 1 tablespoon of the olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and 1 tablespoon lime juice. Toss until every strip is evenly coated, then let the pork marinate at room temperature for 15 minutes.
- 2
While the pork marinates, make the pico de gallo. Combine the diced Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine, then set aside at room temperature to let the flavors come together.
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