Build-Your-Own Pork Fajita Bar with Tomato Lime Salsa and Cheddar

Turn dinner into a fun, interactive experience with this build-your-own fajita bar. Tender pork strips are seasoned with a southwest spice blend and cooked with colorful bell peppers and red onions. A bright tomato lime salsa adds freshness, while warm flour tortillas, sour cream and shredded cheddar let everyone customize their plate.

This recipe is all about simplicity and flavor. The pork and veggies cook quickly in one pan and the salsa comes together in minutes. Set everything out buffet-style and let your family or guests assemble their own fajitas just the way they like them.

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Ingredients

6 Flour TortillaView ingredient guideLike ingredientDislike ingredient

24 Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 Sour CreamView ingredient guideLike ingredientDislike ingredient

1 Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 CilantroView ingredient guideLike ingredientDislike ingredient

1 Red OnionView ingredient guideLike ingredientDislike ingredient

2 Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

8 Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the red onion. Thinly slice one half; finely dice the other half until you have 1/4 cup. Quarter the grape tomatoes. Zest the lime to get 1 tsp zest, then cut the lime in half. Core, seed and remove white ribs from the bell pepper, then slice into thin strips. Chop the cilantro.
2. In a small bowl, combine the diced onion, tomatoes, lime zest, a squeeze of lime juice and half the cilantro. Season with salt and pepper. Set aside as the salsa. If warming tortillas in the oven, preheat to 325°F now.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper strips. Cook until softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper. Transfer to a plate.
4. Thinly slice the pork against the grain into strips. Season with salt and pepper. Heat another drizzle of oil in the same pan over medium-high heat. Add pork in a single layer (work in batches if needed). Cook until browned and nearly cooked through, 3-4 minutes per batch.
5. Return the cooked vegetables and all pork to the pan. Add the southwest spice blend and a squeeze of lime juice. Cook, tossing, until the pork is no longer pink in the center, 2-3 minutes.
6. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, warm in the oven. Arrange the salsa, pork filling, tortillas, sour cream, cheddar cheese and remaining cilantro in separate bowls. Let everyone assemble their own fajitas.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken is cooked through.

How do I store leftovers?

Store the pork filling, salsa and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet.

Can I make the salsa ahead of time?

Absolutely. The tomato lime salsa can be made up to a day in advance. Keep it refrigerated and stir before serving.