Quick and Easy Pork Fajitas with Peppers and Onions

There’s something special about a meal that lets everyone build their own plate. These pork fajitas are exactly that-a lively, hands-on dinner that brings the whole family together. With tender strips of pork, colorful bell peppers and sweet red onions, all seasoned with a bold Southwest spice blend, you get all the flavor of restaurant-style fajitas without leaving home.

The secret to making this meal stress-free is setting up a fajita bar. Lay out warm flour tortillas, seasoned pork and veggies and a lineup of toppings like fresh salsa, sour cream, shredded cheddar and cilantro. Everyone can assemble their perfect fajita, making dinner both fun and personalized. It’s a weeknight win that feels like a celebration.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon 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 onion. Thinly slice one half; finely dice the other half until you have about 1/4 cup. Quarter the grape tomatoes. Zest the lime until you have 1 teaspoon zest, then cut the lime in half. Core and seed the bell peppers, then thinly slice. Chop the cilantro.
2. In a small bowl, combine the diced onion, tomatoes, lime zest, a squeeze of lime juice and half the chopped cilantro. Season with salt and pepper. Set aside to make a quick salsa.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell peppers. Cook until softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper. Transfer to a plate.
4. Cut the pork chops into thin strips, slicing against the grain. Season with salt and pepper. Heat another drizzle of oil in the same pan over medium-high heat. Add the pork in a single layer (work in batches if needed). Cook, tossing occasionally, until browned and nearly cooked through, 3-4 minutes per batch.
5. Return the cooked vegetables and all the 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. Meanwhile, wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap in foil and warm in a 425°F oven for 5 minutes.
6. Set up a fajita bar: place the salsa, pork and vegetable filling, warm tortillas, sour cream, shredded cheddar and remaining cilantro in individual bowls. Let everyone assemble their own fajitas.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless skinless chicken breasts or thighs work well. Slice them thin and cook until no longer pink, adjusting time as needed.

How do I make the salsa ahead of time?

The fresh tomato salsa can be made up to a day in advance. Store it covered in the refrigerator and give it a stir before serving.

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas are a great gluten-free option. Warm them in a dry skillet or microwave wrapped in a damp towel.