Fajitas have been a Texas tradition since 1973, when Mexican-born restaurateur Ninfa Laurenzo put them on the menu of her Houston restaurant, Ninfa's. Originally, fajitas were grilled skirt steak, but they've been made with everything from lobster to Portobellos. This recipe calls for succulent pork tenderloin marinated in lime juice and spices and dressed with chipotle salsa and pico de gallo.
Healthy Grilling Recipes
HERB AND SPICE RUB
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
Two 1-pound pork tenderloins, halved crosswise
2 tablespoons herb and spice rub
1/4 cup fresh lime juice
1/4 cup olive oil
Vegetable oil, for the grill
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 poblano chile or green bell pepper, quartered
2 medium white onions, sliced crosswise 1/2-inch thick
2 bunches scallions, trimmed
18 small flour tortillas
2 tomatoes, seeded and finely diced
1 red onion, finely diced
1 cup coarsely chopped cilantro
1 1/2 cups sour cream
Pico de Gallo
How to Make It
Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm. Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side. Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm. Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and and Pico de Gallo.
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