Recipe: Fiesta Fajitas and Fresh Pineapple Salsa

I found this recipe while I was waiting in a doctors office with some clients, it's from Family Fun Magazine and it's delicious!!! We've already made this twice and each time it's been excellent! I'm not too sure about the Pineapple Salsa - it's okay but we chose not to make it the second time around, I definitely prefer regular ol' tomato salsa.

I served the dish with grilled corn, salsa, sour cream, fresh cilantro, and avocado... Yum!

Fiesta Fajitas
For the marinade:
1/3 cup canned pineapple juice
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons cumin
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

For the fajitas:
2 pork tenderloins (about 2 pounds), trimmed of silver skin
2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers
2 green bell peppers, cored, seeded, and cut into quarters
2 red bell peppers, cored, seeded, and cut into quarters
Olive oil for brushing
8 flour tortillas, wrapped in foil

1. Combine the marinade ingredients in a large ziplock bag, then add the tenderloins and toss them to coat. Place the sealed bag in the refrigerator and allow the tenderloins to marinate for at least an hour, but preferably overnight. 2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145°, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes. 3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables. 4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the Fresh Pineapple Salsa, guacamole, and sour cream. Serves 8.

Nutritional Information

Per serving (1 fajita made with a tortilla, 1/8 of the meat and vegetables, and 2 tablespoons of salsa):Calories 304Total Fat 6 g (9% DV) Saturated Fat 1 g (6% DV) Cholesterol 74 mg (25% DV) Sodium 459 mg (19% DV) Total Carbohydrate 33 g (11% DV) Fiber 2 g (6% DV) Sugars 4 gProtein 29 g (58% DV) Vitamin C (90% DV)

Fresh Pineapple Salsa

2 cups fresh pineapple, chopped
2 tablespoons fresh lime juice
1/2 cup cilantro
1/2 jalapeno pepper, seeded and chopped
1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
Salt

1. Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky. 2. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
Nutritional Information

Per serving (1/4 cup):Calories 20Total Fat 0 g (0% DV) Saturated Fat 0 g (0% DV) Cholesterol 0 mg (0% DV) Sodium 148 mg (6% DV) Total Carbohydrate 6 g (2% DV) Fiber 0.2 g (1% DV) Sugars 3 gProtein 0.3 g (1% DV)

Original Collector: Me

Wednesday, July 22, 2009