Mobile Site | Mobile Services
Log In | Sign Up for My EatingWell
Eating Well – Where Good Taste Meets Good Health.
Advertisement

Pork Fajitas

:  August/September 2006

Your rating: None Average: 4 (1 vote)

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get take-out.


Pork Fajitas Recipe

2 servings, about 1 1/2 cups filling each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 1 small green bell pepper, cut into 1-inch-wide strips
  • 1 small red bell pepper, cut into 1-inch-wide strips
  • 1 small red onion, cut into 1/2-inch-thick rounds
  • 2 teaspoons canola oil
  • Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and cut into strips
  • 1/4 cup nonfat sour cream
  • 1/4 cup prepared salsa
  • 4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tip)

This recipe calls for:

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush peppers and onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 3 to 7 minutes. (If grilling on an indoor grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
  2. Chop the onion; toss the vegetables with the pork in a large bowl. Serve the pork and vegetable filling with sour cream, salsa and tortillas for making fajitas.

Tips & Notes

  • Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 382 calories; 12 g fat ( 2 g sat , 4 g mono ); 63 mg cholesterol; 36 g carbohydrates; 29 g protein; 4 g fiber; 493 mg sodium; 623 mg potassium.

Nutrition Bonus: Vitamin C (180% daily value), Selenium (56% dv), Vitamin A (30% dv), Potassium (18% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 2 vegetable, 3 very lean meat, 1 fat


More From EatingWell

Recipe Categories

Publication
August/September 2006
Health & Diet Considerations
Heart healthy
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
High potassium
Healthy weight
Type of Dish
Main dish, combination meal
Main dish, meat
Total Time
30 minutes or less
Preparation/ Technique
Grill/BBQ
Style/Theme
Quick (total 30 min. or less)
Everyday favorites
Cooking for 2
Ethnic/Regional
Southwest
Mexican
Servings
2
Meal/Course
Dinner

Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Main Ingredient
Pork
Advertisement

Free Newsletters

EatingWell This Week
EatingWell Diet
EatingWell for Health
and special offer emails
Privacy Policy

EatingWell Magazine

| | Customer Service
Advertisement

The EatingWell Market

Healthy Living Directory

Featured Sponsors


World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner