Anti Inflammatory Classic Pork Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade and pork

1 ½ lb pork tenderloin, sliced against the grain into ¼-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
Chef's tip
Choose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
3 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the vegetables

1 tbsp vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 large yellow onion, halved and sliced into ¼-inch half-rings
1 red bell pepper, seeded and sliced into ¼-inch strips
1 green bell pepper, seeded and sliced into ¼-inch strips
¼ tsp salt

For serving

8 flour tortillas (6-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
sour cream, for serving
guacamole or sliced avocado, for serving
salsa, for serving
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until combined. Add the pork strips and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
Heat a cast iron skillet or large heavy skillet over high heat until the pan is very hot and just beginning to smoke. Add the vegetable oil and swirl to coat. Add the onion and bell peppers in a single layer, season with the 1/4 tsp salt, and cook undisturbed for 2 minutes, then toss and continue cooking for 3–4 minutes more, until the edges are charred and the peppers are tender with a slight bite. Transfer the vegetables to a plate and set aside.

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