Pork Fajitas with Apple Cilantro Salsa

  • Yield 5 servings

Just one taste of these fabulous fajitas and they will become a new family favorite.

U.S. Apple Association


Apple Salsa:
3 unpeeled apples, cored and diced
1/2 cup cherry tomatoes, quartered
1/2 ripe avocado, peeled and diced
2 tablespoons sliced green onion, including top
1 tablespoon chopped fresh cilantro leaves
1 teaspoon granulated sugar
1 teaspoon fresh lime juice
1 teaspoon minced jalapeno pepper
1/2 teaspoon minced garlic
1/8 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons vegetable oil
4 tablespoons water
4 tablespoons fresh lime juice
6 large garlic cloves, finely minced
3 teaspoons fresh cilantro leaves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
Pork Wraps:
1 pound pork tenderloin or lean pork roast
8 flour tortillas (8-inch)


  1. Combine all salsa ingredients in bowl and mix well. Cover and refrigerate several hours to meld flavors. Makes 2 1/2 cups.
  2. Combine all ingredients for marinade.
  3. Place pork in large sealable plastic bag and cover with marinade. Sal bag and refrigerate for 1 1/2 hours or more, turning occasionally.
  4. Preheat grill. Drain marinated pork, reserving some of the marinade. Place pork on grill and brush with reserved marinade. (Discard plastic bag and remaining marinade.) Grill over hot coals, turning frequently, for 8 to 10 minutes, until internal thermometer reads 155F to 160F. Remove from heat and place on clean plate.
  5. Wrap tortillas tightly in foil and heat on upper grill rack for 10 minutes.
  6. Meanwhile, cut pork diagonally across grain into thin slices. Arrange 1/8 of pork slices and 2 or 3 tablespoons salsa in center of tortilla. Fold bottom half of tortilla over filling and overlap sides on top. Arrange on serving plate.

Recipe courtesy of the U.S. Apple Association



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