- 1 pound pork tenderloin, cut into thin strips
- 1 large cloves garlic, minced
- 2 teaspoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons ancho chile pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic pepper seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground thyme
- 1 medium onion, cut into thin wedges
- 1/2 medium yellow bell pepper, cut into bite-size strips
- 1/2 medium red bell pepper, OR green, cut into bite-size strips
- 4 teaspoons vegetable oil
- 1 medium tomato, cut into thin wedges
- 1 tablespoon lime juice, preferably fresh
- 8 flour tortillas, warmed
In small bowl, blend chile rub ingredients; mix well to remove all lumps. Reserve 2 teaspoons mixture for vegetables; set aside. In medium bowl, toss pork strips and garlic with remaining rub mixture; toss to coat well. Set aside while cutting vegetables.
In separate bowl, combine onion and peppers. Add reserved chile rub; toss to coat; set aside. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add pork mixture; cook and stir 3 to 4 minutes. Remove pork to plate; cover loosely to keep warm.
Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add vegetable mixture. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add tomato, lime juice and pork (with any accumulated liquid). Cook and stir 1 minute to heat through.
Spoon into warm tortillas. If desired, serve with sour cream, guacamole and salsa.
*Ancho chile pepper is available in spice section of grocery store. Made from ground ancho chile peppers which are dried poblano chiles. They are a deep reddish brown and have a rich, slightly fruity flavor in the dried state. If desired, regular chili powder can be substituted.
**Purchased Latin spice rub may be substituted for Chile Rub.
Make a mealtime quick with these fajitas.
Calories: 678 calories
Protein: 37 grams
Fat: 21 grams
Sodium: 1329 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 5 grams
Carbohydrates: 83 grams
Fiber: 6 grams