Pork Fajitas (7 Ingredients!) – Slender Kitchen

Move over chicken and steak; it’s time to start making Pork Fajitas. Tender pork tenderloin is quickly marinated in lime juice and fajita seasoning. It is then cooked until golden brown and slightly crispy with bell peppers and onions. Yum. Serve it in warm tortillas for the tastiest Mexican-inspired meal.

When it comes to quick and easy meals, fajitas are at the very top of my list. They are so easy to make, always a crowd-pleaser, and naturally healthy with plenty of protein and veggies.

While I often make classic chicken fajitas, shrimp fajitas, or steak fajitas, last week, I wanted to change things up and made fajitas with some pork tenderloin I had hanging out in the freezer. And they were so good! Super tender, full of flavor, and an instant family favorite. These would also be amazing on the grill in the summer.

Why You’ll Love These Pork Fajitas

• 30-minute meal: This quick and easy weeknight meal is ready in 30 minutes, including prep time. Marinate the pork, slice the veggies, and cook everything in less time than it takes to grab takeout.
• Three ways to cook: Make these pork fajitas in a skillet, on a sheet pan, or in a slow cooker.
• Great for meal prep: There are many ways to serve these fajitas, from tacos to rice bowls to salads, quesadillas, pasta, and more.

Looking for more fajitas? Don’t miss these tasty Salmon Fajitas, Slow Cooker Chicken Fajitas, and Vegetable Fajitas.

Ingredients and Easy Swaps

Here is everything you need to make these tasty fajitas.

• Pork: I almost always make these with pork tenderloin to keep things light and healthy. You can also make fajitas with boneless pork loin chops, ground pork, or even leftover carnitas or cochinita pibil.
• Lime juice: Lime juice adds so much flavor to the pork, and the acid in the lime juice also ensures that the meat stays nice and tender. Marinating the meat for just 15 minutes in lime juice is enough to ensure it doesn’t get tough when cooked. You could also add some orange juice like in these pork tacos.
• Fajita seasoning: I always have homemade fajita seasoning in my pantry made with chili powder, cumin, paprika, garlic powder, salt, and pepper. Store-bought works, or swap in taco seasoning if you prefer.
• Peppers and onions: You can’t have fajitas without bell peppers and onions. I like to use a few different colors of bell peppers (green, red, yellow, or orange bell peppers) and red onion, which is a little sweeter. Any combination of onions and peppers works.
• Tortillas: Traditionally fajitas are served on flour tortillas, but I usually prefer corn tortillas. You can also swap in alternative tortillas, turn it into a fajita bowl with rice, or serve it in lettuce wraps or oven greens.

Three Ways to Make Pork Fajitas

These easy fajitas can be made in a cast iron skillet for the traditional sizzle, on a sheet pan, or in the slow cooker.

1. Prep the pork

Start by slicing the pork into thin strips against the grain so it will stay nice and tender. Toss with lime juice, olive oil, and fajita seasoning. For the best results, let the pork marinate for 15-30 minutes.

2. Skillet Pork Fajitas

Heat a heavy cast iron skillet over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the peppers and onions. Season with salt and pepper (or fajita seasoning). Cook for about 4 minutes, stirring occasionally for tender-crisp veggies or longer for softer veggies. Remove and set aside.

Add the pork to the skillet and let it cook, without moving, for 1-2 minutes until golden brown. Stir and cook for 1-2 minutes or until just cooked through. Pork gets tough when overcooked, so make sure to cook it only for a few minutes.

Add the veggies to the pork. Season with extra lime juice and serve in warm tortillas with all your favorite toppings.

3. Sheet Pan Pork Fajitas

Preheat the oven to 450 degrees. Spray a large baking sheet with cooking spray. Spread the pork, peppers, and onions out in a single layer. Avoid overlapping the veggies and pork too much, or they will steam instead of brown.

Cook for 8-10 minutes until the pork is cooked, and the peppers and onions are lightly browned and tender-crisp.

4. Slow Cooker Pork Fajitas

This recipe also works in the slow cooker with a few adjustments. Leave the pork tenderloin whole and cover with the fajita seasoning. Add it to the bottom of the slow cooker and add ½ cup chicken broth, light beer, or canned diced tomatoes/salsa. It will need some liquid.

Cover with the peppers and onions. Cook on low for 4 hours until the pork easily shreds. Squeeze in lime juice and season as needed.

If you make this with pork shoulder or pork butt, it will need 8-10 hours in the slow cooker on low.
 

Best Fajita Toppings

Much like tacos, part of the fun of making fajitas is all the toppings! Traditionally, fajitas are served with pico de gallo, sour cream, shredded cheese, cilantro, and guacamole, but many more options exist.

• Cheese: Monterey jack, cheddar, pepper jack, queso fresco, queso cotija, or mozzarella
• Veggies: Shredded lettuce, diced tomatoes, jalapenos, cilantro, shredded cabbage, or serrano peppers
• Creamy: Sour cream, Greek yogurt, avocado, guacamole, creamy chipotle sauce, or spicy jalapeno ranch dressing
• Spicy: Add some habanero salsa, green salsa, ranchero sauce, red salsa, or corn salsa.
• Get creative: Switch things up with pineapple salsa, creamy queso, Mexican coleslaw, or pickled red onions.

Side Dish Ideas

These pork fajitas are a meal with lean protein, veggies, and whole grains, but you can also add some sides.

Leftovers and Meal Prep

Leftover pork fajitas can be kept in an airtight container in the fridge for up to 4 days. For the best results, gently reheat in a skillet or the air fryer.

They also make an excellent protein for meal prep. Serve these pork fajitas as: