Time 25m Yield 4 serving(s) Number Of Ingredients 16 Steps:
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.
Time 50m Yield 6 servings. Number Of Ingredients 19 Steps:
In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside. , In a saucepan, bring broth to a boil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool. , Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions.
Time 35m Yield 2 Number Of Ingredients 11 Steps:
Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes. Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp. Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
Yield 2 servings Number Of Ingredients 16 Steps:
Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips. In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed. In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing. Enjoy!
Time 36m Yield 4 Number Of Ingredients 8 Steps:
Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours. Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender. Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.
Time 24m Yield 6 Number Of Ingredients 12 Steps:
Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes. Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.
Time 10m Number Of Ingredients 16 Steps:
In a small bowl, combine the black beans, diced pineapple (don’t forget to reserve the juice), diced peppers and onions, juice from half a lime, 1 Tbsp cilantro and a pinch of salt and set aside. In a hot skillet, saute thinly sliced peppers and onions in a little oil over high heat until slightly charred and softened. In a small bowl or jar, combine juice from one lime, oil, pineapple juice and cilantro and mix or shake well. Taste and add more pineapple juice to sweeten if needed. Divide lettuce between two bowls. Top each bowl with approx 4 oz pulled pork, pepper and onion mixture, pineapple salsa and avocado. Serve with dressing.
Time 40m Yield 4 Number Of Ingredients 21 Steps:
Preheat oven to 400 F. In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper. Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated. Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet. Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through. Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined. Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette. Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips. Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.
Time 25m Yield 6 servings. Number Of Ingredients 13 Steps:
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.
