Jamaican Jerk Fajitas

Spice up your next taco night with these quick and tasty fajitas.

Pork ribs
 

Cut: Chops
Prep Time: 10 minutes

Cook Time: 5 minutes
Number of Servings: 4-6

 

Ingredients

*Jerk Seasoning:

  • 1 Tbsp (15 mL) garlic powder

  • 2 tsp (10 mL) EACH cayenne pepper, onion powder, dried thyme, dried parsley, sugar and salt 1 tsp (5 mL) EACH paprika and ground allspice

  • 1/2 tsp (2 mL) EACH ground black pepper, red pepper flakes and ground nutmeg

  • 1/4 tsp (1 mL) ground cinnamon

Pork :

  • 1 lb (500 g) Canadian pork loin or leg strips

  • 3 Tbsp (45 mL) jerk seasoning*

  • 1 Tbsp (15 mL) canola oil

  • 1 small white onion, sliced into thin wedges

  • 4-5 mini bell peppers (orange, red, yellow and/or green), seeded and cut into strips

  • 1/2 cup (125 mL) plum sauce

  • 4-6 our tortillas, warmed

Directions

For the seasoning:

  1. Measure all ingredients into a small jar with a tight fitting lid; shake to combine.

  2. Store leftover seasoning in an airtight container in a dry place away from heat or light.

For the pork:

  1. In medium bowl, toss pork strips with jerk seasoning.

  2. In large skillet, heat oil over medium-high heat. Sauté pork strips with onion and peppers until vegetables are tender crisp, 4-5 minutes. Stir in plum sauce and heat until warmed through, about 1 minute.

  3. Spoon meat and vegetable mixture evenly down centre of each tortilla. Fold or roll up tortilla as desired.

  4. Serve with your favourite coleslaw or omit tortillas and serve over hot cooked rice.

 

Nutritional Analysis

 

YIELD:

4-6 servings
 

SERVING SIZE:

1 Fajita

Per Serving
Calories 390
Total Fat 10 g
Saturated Fat 3.5 g
Cholesterol 50 mg
Carbohydrates 53 g
Fiber 2 g
Sugars 5 g
Protein 23 g
Sodium 1200 mg
Potassium 490 mg
 

Source: Manitoba Pork

 
 
Lunch, DinnerGreg PaulhusMethod: Pan-fry, Cut: Chops & Cutlets