Paleo Pork Fajitas
Savor the bold, smoky flavors of Paleo Pork Fajitas, a wholesome and satisfying meal perfect for your clean eating lifestyle. Made with tender strips of marinated pork tenderloin, vibrant bell peppers, and a medley of spices like chili powder, cumin, and paprika, this dish is bursting with zesty goodness. Served in crisp romaine lettuce leaves and topped with creamy avocado and fresh cilantro, these fajitas are a low-carb, grain-free twist on a classic favorite. Ready in just 35 minutes, this one-pan recipe is perfect for busy weeknights or a light and flavorful meal. Paleo-friendly, gluten-free, and utterly delicious, these fajitas will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 large onion
- 1 avocado
- 0.25 cup fresh cilantro
- 8 romaine lettuce leaves
Instructions
Begin by prepping the pork tenderloin. Slice it into thin strips, about 1/2 inch thick.
In a large mixing bowl, combine the olive oil, lime juice, chili powder, ground cumin, paprika, garlic powder, onion powder, sea salt, and black pepper. Mix well to create the marinade.
Add the pork slices to the marinade, ensuring each piece is well coated. Cover and let marinate for at least 15 minutes at room temperature.
While the pork is marinating, prepare the vegetables. Slice the red, yellow, and green bell peppers into thin strips. Also, slice the onion thinly.
Heat a large skillet over medium-high heat. Add a small amount of olive oil if necessary, depending on the skillet type.
Once the skillet is hot, add the marinated pork strips. Cook for about 5-7 minutes, stirring occasionally, until the pork is browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
Return the cooked pork to the skillet with the vegetables. Stir everything together and cook for an additional 2 minutes to let the flavors meld.
Slice the avocado and chop the fresh cilantro.
To serve, lay out the romaine lettuce leaves on a serving plate. Spoon the pork and vegetable mixture onto each lettuce leaf.
Top with sliced avocado and chopped cilantro before serving.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 18.6 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 201 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4457 mg | 95% | |
*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.
