Ingredients:
2 tablespoons olive oil
1 lb pork tenderloins, julienned
1/2 teaspoon salt ( or more to taste)
1/4 teaspoon pepper ( or more to taste)
1 red bell peppers, thinly sliced
1 green bell peppers, thinly sliced
1 small onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons fajita seasoning mix ( I used Paul Prudhomme’s Fajita Magic, but use whatever kind you like–there are a couple posted on Z)
1 limes, juice of
8 6-inch flour tortillas, warmed
shredded lettuce
chopped tomatoes
avocados, slices
shredded cheese ( etc)
Directions:
Heat the oil in a large skillet over high heat.
Add pork, sprinkle with the salt and pepper.
Cook, and stir constantly for 2 minutes.
Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crips-tender, about 3-4 minutes.
Stir in the lime juice, and saute for about 2 more minutes.
To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired.
I like to put the meat and tortillas in a platter and bring it to the table, and let everyone make up their own.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.