Pork Fajitas with Tomato and Feta Salsa

, from Issue #49. February, 2016
Photography by Manja Wachsmuth.
Pork Fajitas with Tomato and Feta Salsa

No cutlery needed here, just wrap up the tortillas and have big napkins on hand to wipe sticky fingers.

Serves: 4


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

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


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.