Southwestern Pork Fajita Bar with Tomato Salsa and Cheddar

Turn dinner into a fiesta with this interactive fajita bar. Juicy pork strips are seasoned with a bold Southwestern spice blend, then tossed with sautéed bell peppers and onions. A quick homemade tomato salsa adds brightness, while warm flour tortillas, sour cream and shredded cheddar let everyone build their perfect bite.

This meal is all about sharing-set out the components buffet-style and let your family or guests assemble their own fajitas. It’s a fun, stress-free way to enjoy a flavorful dinner together.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 diced onion. Quarter the tomatoes. Zest the lime until you have 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. 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 the 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 the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Set up a fajita station: place the salsa, pork filling, warm tortillas, sour cream, cheddar cheese 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. Adjust cooking time as needed until the chicken reaches 165°F.

How do I make the salsa ahead of time?

Prepare the salsa up to a day in advance and store it in the refrigerator. Add the cilantro just before serving for the freshest flavor.

What if I don't have Southwest spice blend?

Make your own by combining 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder and a pinch of cayenne.