Diane Henderiks' Pork Fajitas with Roasted Pepper & Avocado Salsa
Seven Ingredients for One Great Meal
Before you start, hit the grocery store:
5 pounds boneless Pork loin
3 cups grated Parmesan cheese
12 Whole wheat tortillas
22 Bell peppers; (12 green, 10 red)
8 heads Romaine lettuce
Red wine vinegar
Low sodium soy sauce
Make salsa: In a large bowl, combine avocado, roasted red and green peppers, onion, cilantro, and garlic. In a small bowl, whisk together the vinegar, olive oil, paprika, salt, and pepper. Pour over avocado mixture and stir gently to combine. Refrigerate, covered, 30 minutes. Remove from refrigerate 30 minutes before using, bring to room temperature to meld flavors.
Make peppers: Saute peppers and onion in oil in a large skillet until onion is golden, about 5 minutes. Add cumin and oregano; stir to combine. Bring to a simmer. Season with salt and pepper. Set aside. In medium skillet saute pork in olive oil until cooked; about 5 minutes. Warm tortilla (if desired) and assemble fajita as follow: 1 tablespoon of whipped avocado, 1 tablespoon parmesan cheese, 1/4 of cooked pork, 1/2 cup shredded lettuce, 1 teaspoon dried cilantro or 1 tablespoon fresh cilantro. Roll up. Enjoy.