Make-Ahead Fajitas

By The Canadian Living Test Kitchen

30 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	430430 cal
pro	32 g32g pro
total fat	12 g12g total fat
carb	49 g49g carb

By preparing the meat and vegetables at home, these fajitas are a cinch to put together soon after arrival or after a long canoe trip. Add some sliced avocado if you like.

Ingredients

1 lb pork tenderloins 1 1lb lbpork tenderloinpork tenderloins
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1-1/4 tsp ground cumin 1-1/4 1-1/4tsp tspground cumin
1-1/4 tsp dried oregano 1-1/4 1-1/4tsp tspdried oregano
3/4 tsp ground coriander 3/4 3/4tsp tspground coriander
1 pinch cayenne pepper 1 1pinch pinch cayenne pepper
1 sweet red pepper 1 1sweet red peppersweet red peppers
1 sweet green pepper 1 1sweet green peppersweet green peppers
1 sweet onion 1 1sweet onionsweet onions
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 large tortillas 4 4large tortillatortillas
1/3 cup light sour cream 1/3 1/3cup cuplight sour cream

Preparation

Trim fat from pork; place in resealable plastic bag. Combine oil, 1 tsp (5 mL) each of the cumin and oregano, 1/2 tsp (2 mL) of the ground coriander, and the cayenne; pour over pork. Seal bag; turn to coat pork well. Refrigerate for at least 4 hours or for up to 24 hours, or freeze for up to 1 week.

Seed and core sweet peppers; cut into 2-inch (5 cm) strips. Cut onion in half; cut lengthwise into strips. Place peppers, onion, garlic, fresh coriander, salt, pepper and remaining cumin, oregano and ground coriander in separate resealable plastic bag. Seal and refrigerate for up to 24 hours.

Place pork on greased grill over medium heat; close lid and cook, turning halfway through and brushing with any remaining oil mixture, for about 20 minutes or until just a hint of pink remains inside. Transfer to board; tent with foil and let stand for 10 minutes before slicing thinly.

Meanwhile, place sweet pepper mixture in centre of large piece of heavy-duty foil; sprinkle with 1 tbsp (15 mL) water. Loosely wrap foil over vegetables, sealing tightly. Add to grill; cook for 20 minutes or until tender.

Wrap tortillas in foil; heat on grill, turning once, for about 5 minutes or until warmed through. Spread sour cream over tortillas. Evenly divide pork and vegetables among tortillas and roll up.