Low Sodium Pork Fajitas
Discover a flavorful twist on a Tex-Mex classic with these Low Sodium Pork Fajitas, perfectly suited for a heart-healthy meal without compromising on taste. This recipe features lean pork tenderloin marinated in a zesty blend of lime juice, garlic, cumin, smoked paprika, and chili powder, ensuring bold flavors with minimal sodium. Sautéed bell peppers and onions add vibrant colors and a satisfying crunch, while creamy avocado and fresh cilantro provide the perfect finishing touch. Served in warm corn tortillas, these fajitas are an easy-to-make, wholesome dinner that’s ideal for busy weeknights. Ready in just 40 minutes and customizable for any dietary preference, this dish proves that healthy eating can be both delicious and exciting!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 3 tbsp Lime juice
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow onion, sliced
- 8 Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado, sliced
Instructions
1. Trim any excess fat from the pork tenderloin and cut it into thin strips.
2. In a large bowl, combine 1 tablespoon of olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, and black pepper. Add the pork strips to the bowl and toss to coat evenly. Allow the pork to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for extra flavor.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are tender and slightly charred. Remove the vegetables from the skillet and set aside.
4. In the same skillet, add the marinated pork strips, cooking over medium-high heat for about 8-10 minutes, or until the pork is fully cooked and browned, stirring frequently.
5. Return the cooked vegetables to the skillet with the pork, stirring to combine and heat through for another 2-3 minutes.
6. Warm the corn tortillas in a dry skillet or microwave until they are pliable.
7. Assemble the fajitas by adding a portion of the pork and vegetable mixture to each tortilla. Top with slices of avocado and a sprinkle of chopped cilantro.
8. Serve immediately and enjoy your low sodium pork fajitas!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 16.1 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 376 mg | 29% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4255 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
