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Pork Fajitas

 Pork Fajitas
My family likes to take a break from traditional beef dishes by substituting pork. Since we are big fans of Mexican food, these fajitas are a much-requested menu item.
6 ServingsPrep: 15 min. + marinating Cook: 10 min.


  • 1 pound boneless pork
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon hot pepper sauce
  • 1 medium onion, cut into thin wedges
  • 1 medium green pepper, julienned
  • 1 tablespoon vegetable oil
  • 6 flour tortillas (6 inches)
  • Shredded lettuce, diced tomatoes, salsa and/or sour cream, optional


  • Cut pork into 4-in. x 1/2-in. x 1/4-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

2 of 2

Pork Fajitas (continued)

Directions (continued)

  • with lettuce, tomatoes, salsa and sour cream if desired. Fold in
  • sides of tortillas and serve immediately. Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.