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Pepper Pork Fajitas for 2

 Pepper Pork Fajitas for 2
Four varieties of bell pepper make this a tasty, bright dish that’ll fill you up but won’t weigh you down. Lise Thomson — Magrath, Alberta
2 ServingsPrep/Total Time: 25 min.


  • 1 tablespoon cornstarch
  • 1/2 pound boneless pork, cut into 1/4-inch slices
  • 1/4 each medium green, sweet yellow, red and orange pepper, julienned
  • 1/4 cup sliced onion
  • 1-1/2 teaspoons canola oil
  • 1/4 cup salsa
  • 2 flour tortillas (8 inches), warmed
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons sour cream


  • Place cornstarch in a large resealable plastic bag. Add pork, a few
  • pieces at a time, and shake to coat. In a large skillet, cook the
  • pork, peppers and onion in oil over medium heat until pork is no
  • longer pink and vegetables are tender. Stir in salsa; heat through.
  • Place about 3/4 cup filling down the center of each tortilla; top
  • with shredded cheese and sour cream. Fold in sides of tortillas.
  • Yield: 2 servings.
Nutritional Facts: 1 fajita equals 461 calories, 20 g fat (8 g saturated fat), 92 mg cholesterol, 510 mg sodium, 37 g carbohydrate, 1 g fiber, 32 g protein.

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Pepper Pork Fajitas for 2 (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.