Grilled pork fajitas

Dietician's Tip

This recipe uses pork tenderloin — a tender, lean meat — instead of flank beef steak, which has twice the fat and three times the amount of saturated fat.

Ingredients

  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1 pound pork tenderloin, cut into strips 1/2 inch wide and 2 inches long
  • 1 small onion, sliced
  • 8 whole-wheat flour tortillas, about 8 inches in diameter, warmed in the microwave
  • 1/2 cup shredded sharp cheddar cheese
  • 4 medium tomatoes, diced
  • 4 cups shredded lettuce
  • 1 cup salsa

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler to medium-high or 400 F.

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Place the pork strips and onions in a cast-iron pan or grill basket. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork strips and onions on each tortilla. Top each with 1 tablespoon cheese, about 2 tablespoons tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 250
Total carbohydrate: 29 g
Cholesterol: 45 mg
Dietary fiber: 10 g
Monounsaturated fat: 1.5 g
Protein: 20 g
Saturated fat: 2 g
Serving size: 1 fajita
Sodium: 535 mg
Total fat: 6 g

DASH Eating Plan Servings

Grains and grain products: 1
Meats, poultry and fish: 2
Vegetables: 2

Diabetes Meal Plan Choices

Meat and meat substitutes: 2
Nonstarchy vegetables: 2
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Protein and dairy: 1
Vegetables: 2

Last Updated Apr 16, 2014


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