Pork fajitas with coriander salsa recipe
We love a fajita and our version of the classic Mexican recipe is made seasonal eater-friendly with the use of juicy pork steaks and addition of butternut squash. Enjoy in the autumn while the nights are still warm and squash is at its peak, served with a little green salsa and a dollop of sour cream.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 565 calories / serving
Ingredients
For the salsa
- 1 x 30g pack fresh coriander
- 1 green chilli, deseeded if you like
- zest of 1 lime and juice of ½
- 1-2 tbsp olive oil
- 1/2 butternut squash, peeled and cut into slices
- 1 red onion, peeled and sliced
- 2tbsp olive oil
- 2tsp ground cumin
- 1 x 660g (1lb 5oz) pack thin-cut pork steaks
- 8 corn or wheat tortillas
- soured cream or natural yogurt, to serve
Each serving contains
- Energy
- 2375kJ 565.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 60.2gProtein 44.7gFibre 5.5g
Method
- To make the salsa, put thecoriander(including the stalks) into the bowl of a food processor, along with the remaining ingredients. Whizz to a rough paste, then transfer to a serving bowl.
- Rub the squash and red onion with some of the olive oil, sprinkle with a little of the cumin and season well. Heat a griddle pan (or the grill) until really hot and cook the squash for 5 minutes. Add the onion, toss around the pan and cook for a further 5-7 minutes until the vegetables are soft and lightly charred all over. Set aside and keep warm.
- Rub the remaining oil and cumin into theporkand season. Cook the steaks for 3-5 minutes on each side. When done, cut into slices. Warm the tortillas in the oven or microwave then pile them with the vegetables and pork. Top with a little salsa and soured cream or yogurt, to serve.
- See more Mexican recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
