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Pork fajitas with grilled pineapple & cucumber salsa
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300g pack British Pork Stir Fry Strips
1 bunch continental onions, thickly sliced
60g pack Fajita Marinade
275g pack pineapple chunks
1 midi cucumber, cut into chunks
1 fresh jalapeño
1 lime, juice
1 small clove garlic, crushed
½ x 25g pack coriander, chopped
60g feta, crumbled
100g Greek yogurt
4 wheat tortillas
2-3 tbsp Coriander & Lime Sauce
1. Place the pork, onions and fajita marinade into a bowl. Cover and leave in the fridge for at least 1 hour, or up to 6 hours if you have time.
2. Heat a griddle until very hot. Add the pineapple, cucumber and jalapeño, in batches if necessary, turning occasionally until well charred. When cool enough to handle, roughly chop the cucumber and pineapple and finely chop the jalapeño. Add to a bowl, along with the lime juice and garlic, then season. Once cooled, add the coriander.
3. Return the griddle to the heat and add the pork and onions. Grill for 3-5 minutes, until cooked through, there is no pink meat and the juices run clear.
4. Meanwhile, in a small bowl, mix the feta into the yogurt until quite smooth and set aside. Warm the tortillas in a dry frying pan. To assemble, spread each tortilla with the feta yogurt and top with the pork, onions and salsa. Drizzle over some coriander and lime sauce then serve.
Typical values per serving: