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.
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