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.
Serving guide
Choose your portion size.
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.
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.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R94.83
for 4 servings · R23.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Pork Neck Steak
- Mexican Spice
Shopping
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Frequently Asked Questions
What is the preparation time for Mexican Pork Fajitas?
The preparation time for Mexican Pork Fajitas with sour cream & avocado is between 15 and 20 minutes.
What is the total time required to make Mexican Pork Fajitas with sour cream & avocado?
The total time required to make Mexican Pork Fajitas with sour cream & avocado is between 15 and 25 minutes.
How many servings does Mexican Pork Fajitas provide?
4 servings
What are the main ingredients in Mexican Pork Fajitas?
Avocado, Bell Pepper, Green Leaves, Mexican Spice, Pickled Jalapeño, Piquanté Peppers, Pork Neck Steak, Sour Cream, Spring Onion, Wheat Flour Tortilla
What is the nutritional information of Mexican Pork Fajitas?
Calories: 1555, Carbs: 89 grams, Fat: grams, Protein: 30.9 grams, Sugar: 17.9 grams, Salt: 1448 grams
How do I prepare Mexican Pork Fajitas?
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. HAVO SOME AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. 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. 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).
What should be prepared from my kitchen to make Mexican Pork Fajitas?
Avocado, Bell Pepper, Green Leaves, Mexican Spice, Pickled Jalapeño, Piquanté Peppers, Pork Neck Steak, Sour Cream, Spring Onion, Wheat Flour Tortilla
How many calories does Mexican Pork Fajitas have?
1555 calories
How much fat content does Mexican Pork Fajitas have?
grams