Easy Pork Fajita Tacos
Marinated pork tenderloin, garlic, onion, bell pepper, lime and cilantro loaded into corn tortillas.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 ½ pounds Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin
- 2 tablespoons light olive oil
- 2 limes
- 1 red bell pepper cut into strips
- 1 large yellow onion cut into small wedges
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon each salt and pepper
- 6 corn tortillas
- Fresh cilantro as garnish
Cut pork tenderloin into ¾-inch cubes. Heat 1-tablespoon olive oil to medium-high heat in a large non-stick pan. Add pork and sauté until browned and internal temp reaches at least 145 F, about 10 minutes. Stir in juice of one lime and remove pork from pan.
Heat remaining olive oil in pan, add bell pepper and onion. Stir in cumin and chili powder. Sauté just until tender, about 5 minutes. Stir in juice of remaining lime and cooked pork. Remove from heat.
Toast tortillas if desired, top each with pork fajita mixture and garnish with cilantro.
Calories: 212kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 213mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 33.2mg | Calcium: 36mg | Iron: 0.9mg