Sizzling Pork Fajitas with Blistered Peppers and Guacamole

Bring the sizzle of a Mexican cantina to your kitchen with these juicy pork fajitas. Tender strips of pork are quickly seared until golden, then paired with blistered sweet peppers and onions for a smoky, charred flavor. The dish is finished with a bright grape tomato salsa and a dollop of homemade guacamole, adding freshness and creaminess in every bite.

Perfect for a quick weeknight dinner, these fajitas come together in about 30 minutes. Serve them on warm tortillas with your favorite toppings for a meal that’s both satisfying and fun to eat. The combination of textures and flavors-from the juicy pork to the crisp vegetables and velvety guacamole-will make this a regular in your dinner rotation.

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Ingredients

pork stripsView ingredient guideLike ingredientDislike ingredient

red bell pepperView ingredient guideLike ingredientDislike ingredient

yellow onionView ingredient guideLike ingredientDislike ingredient

grape tomatoesView ingredient guideLike ingredientDislike ingredient

avocadoView ingredient guideLike ingredientDislike ingredient

limeView ingredient guideLike ingredientDislike ingredient

cilantroView ingredient guideLike ingredientDislike ingredient

fajita seasoningView ingredient guideLike ingredientDislike ingredient

olive oilView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

tortillasView ingredient guideLike ingredientDislike ingredient

Instructions

1. Slice the red bell pepper and onion into thin strips. Halve the grape tomatoes. Chop the cilantro. Cut the avocado in half, remove the pit and scoop the flesh into a bowl. Juice the lime.
2. In a small bowl, combine the avocado, half the lime juice, half the cilantro and a pinch of salt. Mash with a fork to make guacamole. Set aside.
3. In another bowl, toss the grape tomatoes with the remaining lime juice, remaining cilantro and a pinch of salt to make a fresh salsa. Set aside.
4. Season the pork strips with fajita seasoning and salt.
5. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the pork strips and cook until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside.
6. In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced bell pepper and onion. Cook over high heat, stirring occasionally, until blistered and charred, about 5-6 minutes.
7. Return the pork to the skillet with the vegetables and toss to combine. Cook for 1 minute to reheat.
8. Warm the tortillas in a dry skillet or microwave.
9. Serve the pork and vegetable mixture on warm tortillas. Top with the fresh tomato salsa and a dollop of guacamole.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken thighs or breasts work well. Adjust cooking time as needed.

How do I prevent the guacamole from browning?

Press plastic wrap directly onto the surface of the guacamole or add extra lime juice.

Can I make this recipe ahead?

You can prep the salsa and guacamole in advance, but cook the pork and vegetables just before serving for best texture.