Summer Pork Fajitas

Servings 6 Serves


  • 1 1/2 pounds boneless pork chops cut into 1/2-inch strips
  • 1/3 cup steak sauce
  • 2 limes juiced, divided
  • Non-aerosol cooking spray
  • 1 large onion cut into 1/2-inch slices
  • 1/2 Serrano chili pepper seeded, deribbed and cut into thin strips
  • 1/2 cup fresh cilantro chopped
  • 6 whole wheat flour tortillas warmed
  • 1 1/2 cups cooked brown rice
  • 6 tablespoons low fat Colby cheese shredded
  • 1 medium red bell pepper seeded, deribbed and cut into strips
  • 1 medium green bell pepper seeded, deribbed and cut into strips
  • 1 medium yellow bell pepper seeded, deribbed and cut into strips


  • In a large zipper-topped plastic bag, combine pork strips, steak sauce and the juice from one lime; seal bag and refrigerate for 30 minutes.
  • Heat a skillet coated with cooking spray over medium-high heat. Add bell peppers, onion and Serrano chili pepper; cook for 6 to 8 minutes or until onion and peppers are soft.
  • Transfer to a bowl and toss with remaining lime juice and all of the chopped cilantro. Cover and keep warm. Add pork mixture to skillet; cook for 4 to 5 minutes or until cooked through.
  • Spoon evenly onto warm tortillas and top with vegetables, rice and cheese.


VEGETARIAN: Use non-breaded faux chicken patties instead of pork.
KOSHER: Instead of pork, use boneless skinless chicken thighs.
NUTRITION: Per Serving: 307 Calories; 6g Fat; 21g Protein; 43g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 518mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable. Points: 6
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