Low Iodine Classic Pork Fajitas

Total time1 hr 5 min

Prep time20 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade and pork

1 ½ lb pork tenderloin, sliced against the grain into ¼-inch strips
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!