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.
- Portion size 4 servings
- 1 lb pork tenderloin
- 1 tablespoon vegetable oil
- 1 1/4 teaspoon ground cumin
- 1 1/4 teaspoon dried oregano
- 3/4 teaspoons ground coriander
- 1 pinch cayenne pepper
- 1 sweet red pepper
- 1 sweet green pepper
- 1 sweet onion
- 2 garlic cloves minced
- 2 tablespoons chopped fresh coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tortillas
- 1/3 cup light sour cream
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.
Nutritional facts <b>Per serving:</b> about
- Protein 32 g
- Calories 430.0
- Total fat 12 g
- Total carbohydrate 49 g