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Grilled Pork Fajitas




Source of Recipe


David


List of Ingredients




Grilled Pork Fajitas from David



1 lb. pork shoulder blade steaks, boneless
1 tsp. chili powder
1/2 tsp. each ground cumin and coriander
2 tbsps. fresh lime or lemon juice
1 tbsp. each vegetable oil and water
1 each sweet red & green pepper, halved
1 large onion, halved
4 large flour tortillas
2 medium tomatoes, diced
1 cup finely shredded cabbage
1/2 cup shredded light cheddar cheese



Recipe





Place Pork steaks in a plastic bag, non-metal bowl or sealable container. Combine chili powder, cumin, coriander, lime juice, oil and water; pour over Pork; seal or cover and refrigerate for 3 hours or overnight, turning meat occasionally. Preheat barbecue on high; reduce temperature to medium. Discard marinade. Place Pork steaks on the grill along with halved peppers and onion, cut side down. Close barbecue cover and grill Pork 8 to 10 minutes per side. Remove from barbecue; cut into thin strips and keep warm. When softened and slightly charred, remove peppers and onion from barbecue; slip skin off peppers and slice both vegetables.


Meanwhile, wrap tortillas in foil and warm on top rack of barbecue 5 minutes. Spoon Pork strips, sliced onion and peppers evenly down centre of each tortilla. Sprinkle with tomatoes, shredded cabbage and cheese; roll up to enclose. Serve with salsa, if desired.


Makes 4 servings.