Southwestern Pork Fajita Bar with Tomato Lime Salsa and Cheddar

Turn dinner into a fiesta with this interactive fajita bar! Juicy pork strips are seasoned with a Southwestern spice blend and paired with sautéed red bell peppers and onions. A bright tomato lime salsa adds freshness, 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 each person assemble their own fajitas. It’s a fun, stress-free way to serve a crowd and get everyone involved in the cooking process.

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Ingredients

6 Flour TortillaView ingredient guideLike ingredientDislike ingredient

12 Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 Sour CreamView ingredient guideLike ingredientDislike ingredient

1 Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 CilantroView ingredient guideLike ingredientDislike ingredient

1 Red OnionView ingredient guideLike ingredientDislike ingredient

1 Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

4 Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 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 2 tablespoons diced onion. Quarter the grape tomatoes. Zest the lime until you have ½ teaspoon zest, then cut the lime in half. Core, seed and remove white ribs from the red bell pepper, then cut into thin slices. Chop the cilantro.
2. In a small bowl, combine the diced onion, quartered tomatoes, lime zest, a squeeze of lime juice and half the chopped cilantro. Season with salt and pepper. Set aside until ready to serve. (If you plan to warm tortillas in the oven, preheat to 325°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 and set aside.
4. Thinly slice the pork chops 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, 1-2 minutes per side.
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.
6. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Set up a fajita bar with the salsa, pork and vegetable filling, warm tortillas, sour cream, shredded cheddar and remaining cilantro. 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.

How do I store leftovers?

Store components 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 salsa can be made up to a day in advance and kept refrigerated.