Pork Fajitas with Apple Avocado Salsa
Cooking Light, Five Star Recipes
Pork Fajitas with Apple Avocado Salsa
Cooking Light, Five Star Recipes
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Fajitas: 4 dried cascabel chiles (about 1/2 ounce) 1 cup water 2 tablespoon fresh lime juice 1/4 teaspoon salt 3 large cloves garlic 1 (1 pound) pork tenderloin vegetable cooking spray 8 (7 inch) flour tortillas fresh cilantro springs (optional Apple-Avocado Salsa Apple Avocado Salsa: 1 cup diced Granny Smith apple 1/2 cup peeled, diced ripe avocado 1/4 cup diced sweet red pepper 1/4 diced purple onion 1 tablespoon chopped fresh cilantro 1 1/2 teaspoons seeded, minced jalapeño pepper 1/2 teaspoon grated lime rind 1 1/2 tablespoons fresh lime juice 1/8 teaspoon salt dash of pepper 1 small clove garlic, minced Directions: Remove stems and seeds from chiles. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well, reserving 2 tablespoons soaking liquid. Combine chiles, reserved soaking liquid, lime juice, salt, and garlic in container of an electric blender; cover and process until smooth. Trim fat from pork; place pork in a shallow dish. Pour chile mixture over pork; cover and chill 1 1/2 hours. Prepare Apple Avocado Salsa: Combine all ingredients in a bowl, and toss well, and set aside. Drain pork, reserving marinade. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Brush reserved marinade over pork. Insert meat thermometer into thickest part of pork, if desired. Bake at 375°F for 30 minutes or until meat thermometer registers 160°. Set aside; keep warm. Wrap tortillas tightly in foil, and bake at 350°F for 10 minutes. Cut pork diagonally across grain into thin slices. Arrange one eighth of pork slices and 2 tablespoons Apple Avocado Salsa in center of each tortilla. Fold bottom half of tortilla over filling, and fold sides over filling. Top each fajita with 2 tablespoons salsa, and garnish with cilantro sprigs, if desired. Yield: 4 servings.
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