Pork Tenderloin Fajitas

Name: Pork Tenderloin Fajitas
Total time: 40 min
Ingredients: 1 lb. natural lean pork tenderloin, trimmed and cut into 2-inch-long, 1/4-inch-wide-strips; 1 tbsp chili powder; 1 tsp paprika; 1 tsp onion powder1 tsp onion powder; 1 tsp sea salt; 4 tsp avocado oil, divided; 1 medium onion, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium green bell pepper, thinly sliced; 3 cloves garlic, minced; 1 tsp dried oregano; 6 oz canned plum tomatoes; 1 cup organic chickpeas; 2 tsp coconut aminos; 1 avocado, sliced (optional); Chili verde salsa (optional); For the lemon coconut cream (optional):; u00bd cup canned coconut cream or milk (refrigerated one night before); 1 tsp lemon zest; 1 tbsp lemon juice; 1/4 tsp salt

jjvirgin.com

Lean and tender pork tenderloin is paired with onions and peppers to create gorgeous Tex-Mex flavors in this gluten-free fajita recipe.

View full recipe on jjvirgin.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at jjvirgin.com.

Share this recipe:

Cooking tools:

Nonstick skillet
Stove
Refrigerator
Mixing bowl
Whisk
Fork
Can opener
Spoon
Measuring spoon
Chef's knife
Cutting board

Ingredients

1 lb. natural lean pork tenderloin, trimmed and cut into 2-inch-long, 1/4-inch-wide-strips
1 tbsp chili powder
1 tsp paprika
1 tsp onion powder1 tsp onion powder
1 tsp sea salt
4 tsp avocado oil, divided
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
3 cloves garlic, minced
1 tsp dried oregano
6 oz canned plum tomatoes
1 cup organic chickpeas
2 tsp coconut aminos
1 avocado, sliced (optional)
Chili verde salsa (optional)
<b> For the lemon coconut cream (optional):
u00bd cup canned coconut cream or milk (refrigerated one night before)
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp salt