Warm Pork Fajita Salad Recipe
Warm Pork Fajita Salad Recipe photo by Taste of Home
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Warm Pork Fajita Salad Recipe

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When I didn't have tortillas in the house to wrap up the meat in this recipe, I made it into a hearty salad instead. It was delicious!
TOTAL TIME: Prep: 10 min. + marinating Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 10 min.
MAKES: 4 servings


  • 1 cup lime juice
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1 teaspoon Liquid Smoke, optional
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon hot pepper sauce
  • 1 pound boneless pork loin, trimmed and cut into thin strips
  • 1 large onion, sliced
  • 1 medium green pepper, cut into strips
  • 1 medium sweet yellow pepper, cut into strips
  • 1 tablespoon lemon juice
  • 6 cups torn romaine
  • 12 cherry tomatoes, quartered

Nutritional Facts

280 calories: 1 cup, 11g fat (3g saturated fat), 67mg cholesterol, 707mg sodium, 21g carbohydrate (9g sugars, 4g fiber), 27g protein Diabetic Exchanges: 0 starch, 3 lean meat 2 vegetable 1 fat.


  1. In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Set aside 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 30 minutes to 3 hours, turning occasionally.
  2. Drain pork, discarding marinade. Heat reserved marinade in a large skillet over medium-high heat. Add the pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink. Drizzle with lemon juice. Remove from the heat.
  3. Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Yield: 4 servings.
Originally published as Warm Fajita Salad in The Taste of Home Cookbook 2008, p171

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 23, 2013

"Very good! A great way to enjoy fajita, but save a few calories! Will make it again! :) I cooked a roast in a crockpot, then mixed the rest together and cooked it all together on the stovetop. Then, placed it on the lettuce and added homemade salsa instead of tomatoes. :)"

Reviewed Oct. 30, 2012

"No one in my house really cared for it. It had way too much lime juice in it and no one finished theirs. I wouldn't suggest this to anyone."

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