Candida Diet Friendly Classic Pork Fajitas
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Learn more →Ingredients
4 servings
For the marinade and pork
- 1 ½ lb pork tenderloin, sliced against the grain into ¼-inch strips
- 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 tipAvocado 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 tipWarm 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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