Pork Fajitas with Tomato and Feta Salsa
Photography by Manja Wachsmuth.
No cutlery needed here, just wrap up the tortillas and have big napkins on hand to wipe sticky fingers.
Serves: 4
INGREDIENTS
Pork
600 grams boneless pork scotch fillet steaks
2 tablespoons olive oil
finely grated zest of 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon each ground coriander, cumin and paprika
¼ teaspoon chilli flakes
Onions
1 tablespoon olive oil
2 large red onions, thinly sliced
1 red capsicum, thinly sliced
1 teaspoon each ground coriander and cumin
pinch of chilli flakes
sea salt and freshly ground pepper
Tomato salsa
3 tomatoes, diced
2 spring onions, thinly sliced
50 grams feta, crumbled
small handful coriander, chopped
To serve
2 avocados, peeled
1 tablespoon lemon or lime juice
flour tortillas, warm
lime wedges to serve
METHOD
Pork: Slice the pork thinly against the grain. Combine all the remaining ingredients in a large bowl, add the pork and coat well in the spice paste.
Heat a sauté pan with a little oil and when hot, cook the pork in batches for 2 minutes until just cooked through and golden. Don’t overcrowd the pan or the meat will start to stew and be tough. Transfer to a dish, cover and keep warm.
Onions: Heat the oil in a sauté pan with the onions, capsicum and spices. Season and cook over a medium high heat until tender.
Salsa: Combine all the ingredients in a bowl and season.
To serve: Roughly mash the avocado flesh with the lemon juice and season. Serve the pork in warm tortillas with the onions, salsa and crushed avocado and squeeze over a wedge of lime.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!