Pork Tenderloin Fajitas
April 28, 2017
Lean and tender pork tenderloin is paired with onions and peppers to create gorgeous Tex-Mex flavors in this gluten-free fajita recipe.
- Prep: 15 mins
- Cook: 25 mins
Ingredients
1 lb. natural lean pork tenderloin, trimmed and cut into 2-inch-long, 1/4-inch-wide-strips
1 tsp onion powder1 tsp onion powder
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
4 Siete Chickpea Flour Tortillas or Cassava and Coconut Flour Tortillas
For the lemon coconut cream (optional):
½ cup canned coconut cream or milk (refrigerated one night before)
Directions
1Make the coconut cream, if using. Open can of coconut cream or milk and scoop out top thick layer into a bowl. Add lemon zest, juice, and salt. Use a whisk or fork to mix. Place is refrigerator until ready to use.
2Season tenderloin with chili powder, paprika, onion powder, and salt.
3Heat the remaining 2 teaspoons oil in the skillet. Add the onion, bell peppers, garlic, oregano, and cumin.Cook, stirring occasionally until the vegetables are slightly softened, 4 to 5 minutes. Add the tomatoes and chickpeas and cook for 2 to 3 minutes. Stir in the pork and the coconut aminos and cook until the pork is hot and cooked through, 1 to 2 minutes.
4Heat a large nonstick skillet over medium heat until hot. Working with one at a time, place the tortilla in the skillet and cook, turning several times, until heated through, about 45 seconds.
5Lay the tortillas on a work surface and top each one with one-fourth of the pork mixture. Then top with the avocado slices, chili verde salsa, and Lemon Coconut Cream if desired, and fold to enclose the filling.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
