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RECIPES: Pork Fajitas With Apple Salsa

Pork fajitas with homemade apple salsa.
Photo and recipe courtesy U.S. Apple
Association.

 

Peach salsa is one of the best-selling salsa flavors. But if you like to make your own salsa, summer peach season is a ways off. Mangoes are a delicious replacement; but how about apple salsa?

Crisp apples provide some crunch in the salsa, and apple salsa is delicious with pork dishes and chicken dishes. Try this recipe, courtesy of the U.S. Apple Association.

We also added julienned apple slices into the green salad we served on the side.

PORK FAJITAS WITH APPLE-CILANTRO SALSA

Yield: 4 servings, 2 fajitas each.

Prep & Cook Time: 2 hours 15 minutes (includes chilling and marinating time).

 

Apple Salsa Ingredients

Makes 2-1/2 cups.

  • 3 unpeeled apples, cored and diced (more for optional garnish)
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 ripe avocado, peeled and diced
  • 2 tablespoons sliced green onion, including top
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh lime juice
  • 1 teaspoon minced jalapeno pepper
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • Optional: fresh or sautéed apple slices for plate garnish
  •  
    Fajita Marinade Ingredients

    Combine in a small bowl and mix well:

  • 2 tablespoons vegetable oil
  • 4 tablespoons water
  • 4 tablespoons fresh lime juice
  • 6 large cloves garlic, finely minced
  • 3 teaspoons fresh cilantro leaves, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  •  
    Pork Wrap Ingredients

  • 1 pound pork tenderloin or lean pork roast
  • Fajita marinade
  • 8 flour tortillas (8-inch)
  •  
    Preparation

    1. Combine. Place all salsa ingredients in bowl and mix well. Cover and refrigerate several hours to meld flavors.

    2. Marinate. Place pork in large sealable plastic bag and pour in marinade. Cover and refrigerate for 1-1/2 hours or more, turning occasionally.

    3. Preheat grill. Drain marinated pork, saving excess marinade. Place pork on grill and brush with leftover marinade. Grill over hot coals, turning frequently, for 8-10 minutes, until internal thermometer reads 155-160°F. Remove from heat and place on clean plate.

    4. Warm. Wrap tortillas tightly in foil and heat on upper grill rack for 10 minutes.

    5. Assemble. Cut pork diagonally across grain into thin slices. Arrange one-eighth of pork slices and 2 or 3 tablespoons salsa in center of tortilla. Fold bottom half of tortilla over filling and overlap sides on top. Arrange on serving plate. Garnish as desired.

    Serve with a side of brown rice and beans.

      





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