By Mayo Clinic Staff

Dietitian's tip:

This recipe uses pork tenderloin — a tender, lean meat — instead of flank beef steak, which has twice the fat and three times the amount of saturated fat.

Number of servings

Serves 8


  1. 1 tablespoon chili powder
  2. 1/2 teaspoon oregano
  3. 1/2 teaspoon paprika
  4. 1/4 teaspoon ground coriander
  5. 1/4 teaspoon garlic powder
  6. 1 pound pork tenderloin, cut into strips 1/2 inch wide and 2 inches long
  7. 1 small onion, sliced
  8. 8 whole-wheat flour tortillas, about 8 inches in diameter, warmed in the microwave
  9. 1/2 cup shredded sharp cheddar cheese
  10. 4 medium tomatoes, diced
  11. 4 cups shredded lettuce
  12. 1 cup salsa


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 6 g
  • Calories 250
  • Protein 20 g
  • Cholesterol 45 mg
  • Total carbohydrate 29 g
  • Dietary fiber 10 g
  • Monounsaturated fat 1.5 g
  • Saturated fat 2 g
  • Added sugars 5 g
  • Sodium 535 mg
  • Trans fat Trace
April 16, 2014