Fajitas with a fruity twist.
Make the sour cream the day before so the flavors can marry.
To easily slice tenderloin, wrap in plastic wrap and place in
freezer for 30 to 45 minutes.
Mango Pork
Fajitas with Chipotle Sour Cream
- 1 pound pork tenderloin,
cut into 1/2-inch thick strips
- 2 teaspoons purchased
taco seasoning mix
2 teaspoons vegetable oil
1/2 medium onion, sliced
1 small red bell pepper, seeded and sliced
1 cup fresh ripe mango chunks
4 flour tortillas, warmed*
1 cup light sour cream
2 teaspoons minced canned chipotle chiles in adobo sauce
- 1/4 cup minced fresh cilantro
1 garlic clove, minced
- Toss pork strips with
taco seasoning to coat evenly.
- Heat oil in large nonstick
skillet over medium-high heat; add pork strips, onion and pepper
to skillet; stir-fry for 3 to 5 minutes.
- Divide pork mixture and
mango chunks into four equal parts; roll up in warmed tortillas.
Serve with Chipotle Sour Cream.
- Chipotle Sour Cream: In
medium bowl, combine sour cream, chipotle chiles, cilantro and
garlic; mix until well blended. Cover and refrigerate several
hours to let flavors marry.
Serves 4.
* To warm tortillas, wrap
loosely in kitchen towel. Microwave on High power for 30 to 40
seconds.
Nutrition Facts
Calories 430 calories
Protein 33 grams
Fat 14 grams
Sodium 480 milligrams
Cholesterol 95 milligrams
Saturated Fat 6 grams
Carbohydrates 42 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
