Grilled Pork Fajitas

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16 - 20 minutes


    • 1 lb
      500 g
      Canadian Pork Shoulder Blade Steaks, boneless
    • 1 tsp
      5 mL
      chili powder
    • 1/2 tsp
      2 mL
      EACH ground cumin and coriander
    • 2 Tbsp
      25 mL
      fresh lime or lemon juice
    • 1 Tbsp
      15 mL
      EACH canola oil and water
    • 1
      EACH sweet red and green pepper, halved
    • 1
      large onion, halved
    • 4
      large flour tortillas
    • 2
      2 medium tomatoes, diced
    • 1 cup
      250 mL
      finely shredded cabbage
    • 1/2 cup
      125 mL
      shredded light Cheddar cheese


Place pork steaks in a sealable plastic bagbag. Combine chili powder, cumin, coriander, lime juice, oil and water; pour over meat. Seal bag; marinate in refrigerator 4-24 hours, turning occasionally. Preheat barbecue on high; reduce heat to medium. Remove pork from marinade; discard marinade. Place pork steaks on lightly oiled grill along with halved peppers and onion, cut sides down. Grill pork 8-10 minutes per side. Remove from grill; cut into strips and keep warm. When peppers are softened and slightly charred remove peppers and onions from grill. Slip skins off peppers. Slice peppers and onion. Meanwhile, wrap tortillas in foil and warm on top rack of barbecue. To serve, spoon pork strips, sliced peppers and onion evenly down the centre of tortilla. Sprinkle with tomatoes, cabbage and cheese. Fold tortilla to enclose filling. Serve with salsa if desired.

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