Southwest Pork Fajita Bar with Tomato Salsa and Cheddar

Turn dinner into a fun, interactive meal with this Southwest Pork Fajita Bar. Everyone can build their own fajitas with perfectly seasoned pork, tender bell peppers and onions and a bright tomato salsa. It’s a great way to get the whole family involved in making their own dinner.

This recipe keeps prep simple: while the pork and veggies cook, you can warm the tortillas and set out bowls of salsa, sour cream, cheddar and cilantro. The result is a colorful, customizable feast that comes together in under 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 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 2 tablespoons of diced onion. Quarter the tomatoes. Zest the lime to get ½ teaspoon zest, then cut the lime in half. Core, seed and remove white ribs from the bell pepper, 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 cilantro. Season with salt and pepper. Set aside as salsa. If warming tortillas in the oven, preheat to 400°F now.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. 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, 2-4 minutes, tossing occasionally.
5. Return the 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. Wrap tortillas in a damp paper towel and microwave until warm, about 30 seconds.
6. Set up a fajita bar: place the salsa, pork filling, tortillas, sour cream, cheddar and remaining cilantro in separate 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. Cook until no longer pink in the center.

How do I make the salsa spicier?

Add a minced jalapeño or a pinch of cayenne to the salsa mixture.

Can I make this dairy-free?

Omit the cheese and sour cream or use dairy-free alternatives.