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Paprika pork fajitas recipe

Paprika pork fajitas recipe

13 ratings

A rich and spicy version of the classic Mexican dish and sure to be a family favourite. Tender pork, spiced with cumin and paprika and topped with jazzed up sour cream, serve with rice and nacho chips for the complete Mexican experience. See method

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 815 calories / serving

Ingredients

For the fajitas

  • 40ml olive oil
  • 500g pork tenderloin, cut into 1 inch cubes
  • 1 onion, finely sliced
  • 1 green pepper, de-seeded and finely sliced
  • 1 red pepper, de-seeded and finely sliced
  • 1 yellow pepper
  • 1tbsp paprika
  • 1 tsp ground cumin
  • 8 flour tortillas
  • salt
  • pepper
  • sprigs of coriander, to garnish

For the garnish

  • 150ml Tesco Healthy Eating soured cream
  • 100ml Tesco light mayonnaise
  • 1 clove garlic, minced
  • 1tsp paprika
  • salt
  • pepper
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

    3400kj
    815kcal     41%

  • Fat

    50g 71%

  • Saturates

    16g 80%

  • Sugars

    11g 12%

  • Salt

    0g 23%

of the reference intake
Carbohydrate 62.2g Protein 33.6g Fibre 6g

Method

  1. Start by preparing the garnish; whisk together the garlic, mayonnaise, soured cream and paprika in a small mixing bowl until smooth. Season to taste, then cover and chill until needed. Prepare the fajita filling by heating the olive oil in a large frying pan set over a moderate heat.
  2. Saute the pork for 6-8 minutes, stirring occasionally, until golden brown in colour all over. Add the onion and peppers and stir well. Reduce the heat a little and cover the pan for 2-3 minutes to allow the steam to soften the vegetables and the pork to cook through.
  3. Remove the lid and add the cumin, paprika and some seasoning and continue to cook for 2-3 minutes before removing from the heat. Heat another frying pan over a medium heat for 1 minute, then warm the flour tortillas in it for 10-15 seconds on both sides until warmed. Lay on a flat surface and spoon the filling into the centre of them.
  4. Top with a little of the prepared soured cream sauce, then roll up and arrange on plates with the seam underneath to hold them in place. Serve immediately with a sprig of coriander as a garnish.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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