Pork Fajitas

Servings 6 servings


  • 4 teaspoons olive oil divided
  • 1/2 cup lemon juice
  • 2 cloves garlic pressed
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon dried oregano
  • 18 ounces boneless pork chops cut into thin strips
  • 1 large onion sliced
  • 1 large red bell pepper de-seeded, de-ribbed and chopped
  • 1 large green bell pepper de-seeded, de-ribbed and chopped
  • 1 large tomato cut into wedges
  • 6 8-inch whole wheat flour tortillas

Optional Garnishes

  • salsa
  • sour cream
  • cilantro chopped
  • green onions chopped


  • DO-AHEAD TIP: Marinate pork overnight or for at least 30 minutes (see recipe). In a large zipper-topped plastic bag, combine 2 teaspoons of olive oil, the lemon juice, garlic, chili powder and oregano; add pork strips, seal bag and turn to coat; refrigerate overnight or for at least 30 minutes. Heat remaining oil in a large skillet over medium-high heat; add onion and bell peppers and sauté until tender-crisp. Add pork strips and stir-fry for 3 to 7 minutes or until cooked through. Add tomatoes and stir-fry for 1 minute. Fill warmed tortillas with meat/vegetable mixture and garnish as desired.


SERVING SUGGESTION: Buttered corn on the cob and a relish tray of baby carrots, cherry tomatoes, celery sticks and whole black olives.
VEGETARIAN: Use extra-firm tofu that has been drained, pressed and cut into strips.
KOSHER: Use boneless skinless chicken thighs instead of pork chops. Skip the sour cream garnish.
GLUTEN FREE: Make sure salsa (if using) is gluten free and use gluten free tortillas.
NUTRITION: Per Serving: 306 Calories; 10g Fat; 21g Protein; 36g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 420mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 8
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