Best 5 Pork Fajita Salad Recipes

QUICK AND EASY PORK FAJITAS

Steps:

• Heat tortillas according to package directions.
• Slice onion and peppers, set aside.
• Cut pork into thin strips and place in a bowl. Toss pork with seasoning, lime juice, and 1 tablespoon olive oil.
• Preheat 1 tablespoon olive oil over medium high. Add the pork in small batches and cook just until browned, about 3-4 minutes. Set cooked pork aside.
• Add 1 tablespoon of oil to the same pan and cook onions 1-2 minutes, stir in peppers and cook 2 minutes more.
• Add pork and cook until heated through, do not overcook the pork.

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

PULLED PORK FAJITA SALAD

Steps:

• In a small bowl, combine the black beans, diced pineapple (don't forget to reserve the juice), diced peppers and onions, juice from half a lime, 1 Tbsp cilantro and a pinch of salt and set aside.
• In a hot skillet, saute thinly sliced peppers and onions in a little oil over high heat until slightly charred and softened.
• In a small bowl or jar, combine juice from one lime, oil, pineapple juice and cilantro and mix or shake well. Taste and add more pineapple juice to sweeten if needed.
• Divide lettuce between two bowls. Top each bowl with approx 4 oz pulled pork, pepper and onion mixture, pineapple salsa and avocado.
• Serve with dressing.

PORK FAJITA WRAPS

Steps:

• Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
• Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
• Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

PORK FAJITAS

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.