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Pork Fajita Saute
and spinach salad with avocados

Active: 30 min Total: 30 min

An easy mix of spices adds big flavor to this quick fajita-inspired saute. Serve the saute with a fresh green salad on the side.

Tags

Ingredients

Servings:
4
Metric
Pork Fajita Saute:
  • Bell peppers, any color - 1, sliced
  • Onions, medium - 1, sliced
  • Cumin - 1 tsp
  • Chili powder - 1 tsp
  • Coriander, ground - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Pork chops, boneless - 1 lb, sliced
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Lemon juice - 2 tsp
Spinach Salad with Avocados and Citrus:
  • Shallots - 1 clove, diced
  • Oranges - 2, segmented
  • Avocados - 1, chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Paprika - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Spinach, baby - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bell peppers / Onions / Shallots - Prep as directed. Combine bell peppers and onions. Store shallots separately. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine cumin, chili powder, ground coriander, and oregano. (Can be done up to 5 days ahead)
  3. Pork - Thinly slice pork. Tenderize and toss with spice mix. Season with some salt and pepper. (Can be done 1 day ahead)
  4. Oranges / Avocados - Prep as directed.

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Make

  1. In a large bowl, whisk together shallots, vinegar, mustard, honey, and paprika. Add olive oil while whisking. Top vinaigrette with spinach, oranges, and avocados. Wait to toss salad until right before serving.
  2. Heat a large skillet over medium-high heat. Add cooking oil and then pork. Saute until pork is browned on the outside but not cooked through, ~2 minutes.
  3. Add bell peppers, onions, and tomato paste. Saute until pork is cooked through and onions and peppers are tender, 3 to 5 minutes more.
  4. Add lemon juice and season with some salt and pepper.
  5. Toss salad. Serve fajita saute with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (72)
Gluten-free (2)
Paleo (21)
Vegetarian (19)

44 reviews

Really easy, one pan meal. Left out the rice and added shredded carrots in the end for some crunch.

By: Jessica
Posted: Oct 18, 2019
Diet: Vegetarian
0 Helpful

These were ok. The 2 year old, husband, and in-laws liked them, but I thought they could’ve been better.

By: Emily
Posted: May 04, 2019
Diet: Original
0 Helpful

Really enjoyed this one, though I think I'd make a marinade for the tofu next time to give it a bit more flavor, and maybe toss some jalapenos in with the beans and corn. Like some other people, I ended up just eating mine as a burrito bowl and skipping the tortillas, since gluten free tortillas are usually a little too crumbly to properly wrap a burrito.

By: Zayne
Posted: Jul 19, 2018
Diet: Gluten-free
0 Helpful

I subbed chicken instead of tofu since I'm not a fan of the consistency. These were real easy and quite filling. Also really great reheated for work the next day.

By: Abigail
Posted: Jun 20, 2018
Diet: Paleo
0 Helpful

Skipped the tortilla and just did this as a burrito bowl. Crumbled the tofu.

By: Alyson
Posted: Jun 01, 2018
Diet: Original
0 Helpful

Made this with soyrizo instead of pork. Quite tasty; didn't need the extra spices with the soyrizo spices.

By: Sundi
Posted: May 30, 2018
Diet: Paleo
0 Helpful