Pork Fajitas

Pork Fajitas
Servings: 4 Prep 15 mins Chill 1 hr Cook 15 mins


  • 1/4 cup orange juice
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons chili powder
  • 1 pork tenderloin (3/4 pound), cut into 1/2-inch dice
  • 1 large onion, sliced
  • 2 small zucchini, sliced
  • 1 yellow squash, halved lengthwise and sliced crosswise
  • 1 fresh jalapeno chile, cored, seeded and diced
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 small (6-inch) low-fat corn tortillas, heated according to package directions

Make It

1. Whisk together orange juice, red pepper flakes, 1 teaspoon olive oil, the garlic and chili powder in small bowl. Pour into gallon-size resealable plastic food-storage bag. Add pork; seal. Refrigerate to marinate for at least 1 hour.

2. Remove pork from marinade; drain well. Discard marinade. Heat 1 teaspoon oil in nonstick skillet over high heat. Add pork; saute until cooked, 5 to 7 minutes. Remove pork to plate; cover to keep warm.

3. Add remaining teaspoon olive oil and onion to large skillet; saute for 3 minutes. Add zucchini, squash and jalapeno chile. Sprinkle with allspice, salt and pepper. Saute until squash is just tender, about 5 minutes.

4. Spoon vegetable mixture and pork into tortillas. Roll up; serve. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 7, chol. (mg): 50, sat. fat (g): 2, carb. (g): 20, pro. (g): 21, sodium (mg): 453, Percent Daily Values are based on a 2,000 calorie diet.