Mango Pork Fajitas with Chipotle Sour Cream
Elevate your weeknight dinner game with these vibrant Mango Pork Fajitas with Chipotle Sour Cream! Tender strips of spiced pork tenderloin are seared to perfection and paired with colorful sautéed bell peppers and red onions. Juicy chunks of fresh mango add a burst of natural sweetness, perfectly balancing the smoky heat of the chipotle-infused sour cream. Nestled in warm flour tortillas and garnished with fresh cilantro, these fajitas are a symphony of bold flavors and contrasting textures. Ready in just 40 minutes, this recipe is a crowd-pleasing fusion of sweet, smoky, and spicy that’s ideal for taco night or a lively summer gathering.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 3 tbsp Olive oil
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Fresh mango
- 8 small Flour tortillas
- 1 cup Sour cream
- 1 pepper Chipotle chili pepper in adobo sauce
- 1 tbsp Lime juice
- 0.25 cup Fresh cilantro
- 0.5 cup Shredded cheese (optional)
Instructions
Trim the pork tenderloin and cut it into thin strips about 2 inches long. Set aside.
Slice the red and yellow bell peppers into thin strips. Peel and thinly slice the red onion.
In a small bowl, mix chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork strips and sprinkle about half of the spice mixture over the meat. Cook the pork until browned and fully cooked, about 5-7 minutes, stirring occasionally. Remove the pork from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced peppers and onion. Sprinkle the remaining spice mixture over the vegetables. Cook for about 5 minutes or until the vegetables are softened but still slightly crisp. Remove from heat.
While the vegetables cook, prepare the chipotle sour cream. Finely chop the chipotle chili pepper and stir it into the sour cream along with 1 tablespoon of lime juice. Mix until well combined and set aside.
Cube the mango into small 1/2-inch pieces and set aside.
Warm the flour tortillas in a dry skillet or microwave.
To assemble the fajitas, place a portion of the cooked pork and vegetables onto each tortilla. Top with diced mango, a dollop of chipotle sour cream, and optional shredded cheese if desired.
Sprinkle with chopped fresh cilantro before serving. Roll up the tortillas and enjoy immediately!
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 70.1 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1274 mg | 98% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3890 mg | 83% | |
*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.
