Combine pork and adobo sauce in medium bowl; toss to coat. Set aside.
Bring the Bahamas home in these Caribbean fajitas, featuring fresh pineapple, mangos and avocado.
Servings and Ingredients
|1 (1.7 lb) pork loin fillet, trimmed, cut into thin strips|
|1 tbsp. adobo sauce from canned chipotle peppers in adobo sauce|
|1 medium red onion|
|1 ½ fresh pineapple, cut into chunks|
|2 mangos, peeled, seeded and diced|
|2 avocados, peeled, seeded and diced|
|2 Roma tomatoes, diced|
|1 tbsp. cilantro, chopped|
|2 tsp. Hy-Vee lemon juice|
|8 Hy-Vee fajita-style flour tortillas|
Things To Grab
- Medium bowl
- Large nonstick skillet
- Nonstick cooking spray
- Cutting board
- Medium bowl
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Thinly slice red onion, reserving 3 slices for salsa. Add pork and red onion slices to pan; sauté 4 minutes or until well browned and cooked through.
Stir in pineapple; sauté 2 more minutes or until pineapple is heated through.
For fruit salsa, chop reserved red onions and combine with mangos, avocados, tomatoes, cilantro and lemon juice.
Warm tortillas according to package instructions. Serve pork mixture with fruit salsa in tortillas.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 590mg
- Total Carbohydrates: 36g
- Protein: 21g
Hy-Vee Fajita-Sized Flour Tortilla package