By Mayo Clinic Staff

Dietitian's tip:

This recipe uses pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt (flank) beef steak, which has twice the fat and three times the amount of saturated fat.

Number of servings

Serves 8

Ingredients

    1 tablespoon chili powder
    1/2 teaspoon oregano
    1/2 teaspoon paprika
    1/4 teaspoon ground coriander
    1/4 teaspoon garlic powder
    1 pound pork tenderloin, cut into strips
    1/2 inch wide and 2 inches long
    1 small onion, sliced
    8 whole-wheat flour tortillas, about 8 inches in diameter, warmed in the microwave
    1/2 cup shredded sharp cheddar cheese
    4 medium tomatoes, diced
    4 cups shredded lettuce
    1 cup salsa

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler to medium-high or 400 F.

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Place the pork strips and onions in a cast-iron pan or grill basket. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork strips and onions on each tortilla. Top each with 1 tablespoon cheese, about 2 tablespoons tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Nutritional analysis per serving

Serving size :1 fajita

  • Total fat 8 g
  • Calories 234
  • Protein 18 g
  • Cholesterol 45 mg
  • Total carbohydrate 23 g
  • Dietary fiber 5 g
  • Monounsaturated fat 3 g
  • Saturated fat 3 g
  • Sodium 309 mg
Feb. 01, 2008