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Pork Fajita Tacos

Pork Fajita Tacos

Pork Fajita Tacos are a take on a favorite restaurant meal. I don't know about you but I don't have one of those fancy skillets so I made these in the cast iron skillet at home! A super flavorful dish for any Taco Tuesday! 

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Heather Blake


For the Pork

  • 1 1/2 pounds pork loin chops, sliced into 1/4 inch strips
  • 1 cup pineapple juice
  • 1/4 cup lime juice
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Peppers and Onions

  • 3 peppers, seeded and cut into 1/2 strips Pick your color. Red, Yellow, Orange, Green
  • 2 cups thinly sliced onions
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

For the Pineapple Salsa

  • 1 1/2 cups diced pineapple used fresh or canned
  • 2 roma tomatoes, seeded and diced about 1 cup
  • 1-2 Serrano chilies, seeded and diced
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilatro
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • Pinch salt and pepper

Additional Ingredients

  • 10-12 tortillas corn, white or taco shells
  • chopped fresh cilantro
  • queso fresco cheese, crumbled
  • chopped avocado


To Make the Pork

In a gallon size zip bag, add the pork, pineapple juice, lime juice, garlic, chili powders, cumin, salt and pepper. Squish around until well incorporated, seal and place in refrigerator and let marinate for 8 hours to overnight. Keep refrigerated until ready to cook,

  1. When ready to assemble the tacos, heat a large skillet (cast iron preferably) to a medium-high heat. Add a few tablespoons of neutral oil (canola or vegetable). While the oil is heating up, drain the pork in a colander and remove as much liquid as possible. In small batches, add the pork. Cook until browned. Give a taste to make sure you aren't overcooking. It won't take more than 2 minutes to cook the thin slices per batch. When cooked transfer to a plate and set aside. 

To Make the Salsa

  1. In a medium-sized bowl combine the pineapple, tomatoes, onion, garlic, cilantro, chili powder, cumin, salt and, pepper. Stir to combine well. Set aside. (This can be made the night before and stored in the refrigerator until ready to use). 

To make the Pepper/Onion Mixture

  1. In the same pan that the pork was cooked in, add the peppers, onion, garlic, chili powders, cumin, salt and, pepper. Saute for about 10 minutes or until the peppers and onion become very tender.  Remove from heat and set aside. 

To Assemble the Tacos

  1. Take your tortilla of choice and layer the pepper/onion mixture on the bottom and top with pork. Add the salsa, cheese, cilantro, and avocado (if using) to top off the taco. Enjoy!