Grilled Pork and Vegetable Fajita

Ingredients

• 1 pound boneless pork shoulder, sliced into thin strips
• 1/2 cup freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 8 small flour tortillas
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Optional: avocado, sour cream, shredded cheese, cilantro, for serving

Method

1. 1In a large bowl, whisk together lime juice, garlic, oregano, cumin, smoked paprika, salt, and pepper, then add the sliced pork and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2Preheat the grill to medium-high heat, about 400°F, and remove the pork from the marinade, letting any excess liquid drip off.
3. 3Grill the pork for 5-7 minutes per side, or until it reaches an internal temperature of 145°F, then transfer to a plate and cover with foil to keep warm.
4. 4In a large cast-iron skillet, heat 1 tablespoon of vegetable oil over medium-high heat, then add the sliced onion and cook, stirring occasionally, until it starts to soften and lightly brown, about 5 minutes.
5. 5Add the sliced bell peppers to the skillet and continue cooking, stirring occasionally, until the vegetables are tender and lightly charred, about 5 minutes more.
6. 6Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, until they are soft and pliable.
7. 7Assemble the fajitas by slicing the grilled pork into thin strips and adding it to the skillet with the vegetables, then serving it all in the warmed tortillas.
8. 8Serve immediately, with your choice of toppings such as diced avocado, sour cream, shredded cheese, and chopped cilantro.
9. 9Let everyone assemble their own fajitas, customizing with their preferred toppings and salsa.
10. 10Transfer any leftover pork and vegetables to an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months.

Nutrition per serving