Red Meat Allergy Friendly Pickled Jalapeño Pork Fajitas with Cilantro Slaw

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Red Meat Allergy Friendly Pickled Jalapeño Pork Fajitas with Cilantro Slaw

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Ingredients

4 servings

For the pork

1 ½ lb pork tenderloin, sliced 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
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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.
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
lime wedges (optional)
sour cream (optional)

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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