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    Pork Fajitas

    WebMD Recipe from

    Pork Fajitas

    Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.

    This Recipe Is:
    Prep: 50 minutes | Total Time: 1 hour 50 minutes
    • 1  
      pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
    • 1   clove
      garlic, minced
    • 1/2   cup
      orange juice
    • 3   tablespoons
      lime juice
    • 1   tablespoon
      red-wine vinegar
    • 1   teaspoon
      dried oregano
    • 1/2   teaspoon
      ground cumin
    • 1/4   teaspoon
    • 1/4   teaspoon
      freshly ground pepper
    • 8   ounces
      pork tenderloin, (see Tips), trimmed
    • 1  
      small green bell pepper, cut into 1-inch-wide strips
    • 1  
      small red bell pepper, cut into 1-inch-wide strips
    • 1  
      small red onion, cut into 1/2-inch-thick rounds
    • 2   teaspoons
      canola oil
    • 4  
      6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tips)
    • 1/4   cup
      nonfat sour cream
    • 1/4   cup
      prepared salsa
    1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
    2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
    3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
    4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.


    Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months. To warm tortillas, wrap in foil and bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
    Nutritional Information

    Makes: 2 servings, about 1 1/2 cups filling each
    • Calories311
    • Fat8 g
      • Saturated fat1 g
    • Cholesterol77 mg
    • Carbohydrates36 g
      • Dietary fiber5 g
    • Protein29 g
    • Sodium592 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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