Ingredients
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2 tablespoons olive oil
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1 lb pork tenderloin, julienned
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1/2 teaspoon salt (or more to taste)
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1/4 teaspoon pepper (or more to taste)
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1 red bell pepper, thinly sliced
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1 small onion, thinly sliced
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3 cloves garlic, minced
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1 teaspoon ground cumin
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2 teaspoons fajita seasoning mix (I used Paul Prudhomme's Fajita Magic, but use whatever kind you like--there are a couple posted on Z)
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1 lime, juice of
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chopped tomato
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avocado, slices
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1 green bell pepper, thinly sliced
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shredded lettuce
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8 6-inch flour tortillas, warmed
Instructions
- Heat the oil in a large skillet over high heat.
- Add pork, sprinkle with the salt and pepper.
- Cook, and stir constantly for 2 minutes.
- Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crips-tender, about 3-4 minutes.
- Stir in the lime juice, and saute for about 2 more minutes.
- To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired.
- I like to put the meat and tortillas in a platter and bring it to the table, and let everyone make up their own.