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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.
  • Total Time
    Prep: 15 min. + marinating Cook: 10 min.
  • Makes
    6 servings


  • 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 4x1/2x1/4-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 with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.

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  • galinthewoods
    Sep 14, 2011

    We used humanely raised pork for this one and my husband said these were the best fajitas he had ever eaten (and he comes from a family that used to raise beef!) He liked his with a just a tiny stripe of Ranch salad dressing down the middle in lieu of the salsa and sour cream.