Eosinophilic Esophagitis Friendly Pickled Jalapeño Pork Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, sliced into ¼-inch strips
- ⅓ cup pickled jalapeño brine (from the jar)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- ¼ cup pickled jalapeño slices
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp mayonnaise
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
- sour cream (optional)
Can be omittedsour cream
Instructions
- 1
In a large mixing bowl, combine the pork strips with the pickled jalapeño brine, 1 tbsp olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly, then let the pork marinate at room temperature for 30 minutes.
- 2
While the pork marinates, make the cilantro slaw. In a large mixing bowl, combine the shredded cabbage, cilantro, mayonnaise, lime juice, and salt. Toss until the cabbage is evenly coated, then refrigerate until ready to serve.
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