Mojo Pork Fajitas with Orange-Avocado Salsa

These Mojo Pork Fajitas with Orange-Avocado Salsa are sure to excite your taste buds with the unique, explosive blend of flavors and spices. Our unique Orange-Avocado Salsa expertly compliments the Cuban Pork Fajitas, creating the perfect summer meal.

Mojo Pork Fajitas with Orange-Avocado Salsa
Prep Time:
45 mins
Marinate Time:
8 hrs
Grill Time:
30 mins
Stand Time:
10 mins
Total Time:
45 mins


  • cup olive oil

  • ¼ cup chopped onion

  • cup lime juice

  • cup orange juice

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • 6 cloves garlic, minced

  • 1 1 pound pork tenderloin

  • 2 large red sweet peppers, halved lengthwise and seeded (2 large)

  • 2 medium onions, cut into thick slices (2 medium)

  • 8 8 inch flour tortillas, warmed*

  • 1 recipe Orange-Avocado Salsa

  • ¼ cup dairy sour cream

  • Fresh cilantro leaves (optional)

  • Lime wedges (optional)

Orange-Avocado Salsa

  • 2 medium oranges, peeled, sectioned, and chopped

  • 1 ripe large avocado, halved, seeded, peeled, and chopped

  • ¼ cup chopped red onion

  • ¼ cup snipped fresh cilantro

  • 2 tablespoon lime juice

  • ½ teaspoon bottled hot pepper sauce

  • ¼ teaspoon salt


  1. For marinade, in a small bowl combine olive oil, the 1/4 cup onion, lime juice, orange juice, cumin, oregano, and garlic. Trim fat from meat. Place meat in a large resealable plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.

  2. Drain meat, reserving marinade. Brush sweet pepper halves and onion slices with some of the marinade; discard the remaining marinade.

  3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place meat on the grill rack over pan. Place pepper halves and onion slices on the grill directly over coals. Cover and grill for 8 to 10 minutes for peppers and 10 to 12 minutes for onions or until vegetables are crisp-tender, turning occasionally. Remove vegetables from grill; keep warm. Grill meat, covered, for 20 to 25 minutes more or until a meat thermometer registers 155°F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill vegetables and meat as directed.)

  4. Remove meat from grill. Cover with foil and let stand for 10 minutes. (Temperature of the meat will rise 10°F during standing.) Meanwhile, if desired or if skin of peppers is too charred, peel skin from peppers. Cut peppers into thin strips and chop onions. Slice meat. Serve meat and vegetables on warm tortillas with Orange-Avocado Salsa and sour cream. If desired, sprinkle with cilantro and serve with lime wedges.

Orange-Avocado Salsa

  1. In a medium bowl combine oranges, avocado, onion, cilantro, lime juice, hot pepper sauce, and salt. If desired, cover and chill for up to 4 hours.


Wrap tortillas tightly in foil. Place on edge of grill rack for 10 minutes, turning once.

Nutrition Facts (per serving)

739 Calories
32g Fat
80g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 739
% Daily Value *
Total Fat 32g 41%
Saturated Fat 7g 35%
Cholesterol 80mg 27%
Sodium 723mg 31%
Total Carbohydrate 80g 29%
Total Sugars 15g
Protein 36g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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