Pork Fajitas with Tomato and Feta Salsa
Photography Manja Wachsmuth.
No cutlery needed here, just wrap up the tortillas and have big napkins on hand to wipe sticky fingers.
Serves: 4
INGREDIENTS
Pork
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
Onions
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.