These fajitas are the definition of flavourful food fusions. Called Tex-Mex cuisine, these pork-stuffed tortillas bring the Mexican heat with a special UCOOK spice and that grilled meat satisfaction Texas is famous for. Enjoyed with fresh greens, sour cream, avo, sweet peppers & jalapeños.
Mexican Pork Fajitas
Mexican Pork Fajitas
with sour cream & avocado
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 25 minutes
Ingredients:
- Avocado
- Avocados
- Bell Pepper
- Bell Peppers
- Green Leaves
- Mexican Spice
- Piquanté Peppers
- Pork Neck Steak
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Spring Onions
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PEPPERS & PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and cut into strips. When hot, fry the pork strips until browned, 2-3 minutes per side. Add the pepper strips, the sliced spring onion, the Mexican spice (to taste), and seasoning. Fry until lightly charred, 2-3 minutes (shifting occasionally).
TOAST THE TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HAVO SOME AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
MOUTHWATERING MEXICAN MEAL
Smear the tortillas with the sour cream. Top with the rinsed green leaves, the pork strips & veg, the sliced avo, the drained jalapeños, and the drained peppers.
Pork Neck Steak - 160g
Bell Pepper - 1
Spring Onion - 1
Mexican Spice - 15ml
Wheat Flour Tortillas - 2
Avocado - 1
Sour Cream - 30ml
Green Leaves - 20g
Sliced Pickled Jalapeños - 15g
Piquanté Peppers - 20g
PEPPERS & PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and cut into strips. When hot, fry the pork strips until browned, 2-3 minutes per side. Add the pepper strips, the sliced spring onion, the Mexican spice (to taste), and seasoning. Fry until lightly charred, 2-3 minutes (shifting occasionally).
TOAST THE TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HAVO SOME AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
MOUTHWATERING MEXICAN MEAL
Smear the tortillas with the sour cream. Top with the rinsed green leaves, the pork strips & veg, the sliced avo, the drained jalapeños, and the drained peppers.
Pork Neck Steak - 320g
Bell Pepper - 1
Spring Onion - 1
Mexican Spice - 30ml
Wheat Flour Tortillas - 4
Avocado - 1
Sour Cream - 60ml
Green Leaves - 40g
Sliced Pickled Jalapeños - 30g
Piquanté Peppers - 40g
PEPPERS & PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and cut into strips. When hot, fry the pork strips until browned, 3-4 minutes per side. Add the pepper strips, the sliced spring onion, the Mexican spice (to taste), and seasoning. Fry until lightly charred, 3-4 minutes (shifting occasionally).
TOAST THE TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HAVO SOME AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
MOUTHWATERING MEXICAN MEAL
Smear the tortillas with the sour cream. Top with the rinsed green leaves, the pork strips & veg, the sliced avo, the drained jalapeños, and the drained peppers.
Pork Neck Steak - 480g
Bell Peppers - 2
Spring Onions - 2
Mexican Spice - 45ml
Wheat Flour Tortillas - 6
Avocados - 2
Sour Cream - 90ml
Green Leaves - 60g
Sliced Pickled Jalapeños - 45g
Piquanté Peppers - 60g
PEPPERS & PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel and cut into strips. When hot, fry the pork strips until browned, 3-4 minutes per side. Add the pepper strips, the sliced spring onion, the Mexican spice (to taste), and seasoning. Fry until lightly charred, 3-4 minutes (shifting occasionally).
TOAST THE TORTILLA
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HAVO SOME AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season.
MOUTHWATERING MEXICAN MEAL
Smear the tortillas with the sour cream. Top with the rinsed green leaves, the pork strips & veg, the sliced avo, the drained jalapeños, and the drained peppers.
Pork Neck Steak - 640g
Bell Peppers - 2
Spring Onions - 2
Mexican Spice - 60ml
Wheat Flour Tortillas - 8
Avocados - 2
Sour Cream - 125ml
Green Leaves - 80g
Sliced Pickled Jalapeños - 60g
Piquanté Peppers - 80g
Woolies Products in this dish
