Mango Pork Fajitas with Chipotle Sour Cream

Disclaimer: This post isn't anything funny or entertaining. Just a really fabulous recipe to keep in your arsenal. Make it for your parents! They'll be so impressed.

The other night, N.O. got back into town after being on a business trip for a week, so we decided to try a new recipe we found online. It was delicious, but the best thing about it is that it seems very fancy and impressive, while at the same time being incredibly quick and EASY to make. So I thought I'd share it. The only things we did differently were use a different cut of meat (we already had some thick pork chops in the freezer) and leave out the cilantro (Central Market had run out just before I got there).

mmmmmmmm

Mango Pork Fajitas with Chipotle Sour Cream

1 lb pork tenderloin, cut into 1/2-inch thick strips
2 tsp purchased taco seasoning mix
2 tsp oil
1/2 medium onion, sliced
1 small red bell pepper, seeded and sliced
1 cup fresh ripe mango chunks
4 flour tortillas, warmed

1 cup light sour cream
2 tsp minced canned chipotle chiles in adobo sauce
1/4 cup minced fresh cilantro
1 garlic clove, minced

Chipotle Sour Cream: In medium bowl, combine sour cream, chipotle chiles, cilantro and garlic. Mix until well blended. Cover and refrigerate several hours to let flavors marry.

Toss pork strips with taco seasoning to coat evenly. Heat oil in large nonstick skillet over medium-high heat; add pork strips, onion and pepper to skillet; stir-fry for 3-5 minutes. Divide pork mixture and mango chunks into four equal parts; roll up in warmed tortillas. Serve with Chipotle Sour Cream.

Serves 4.

Serving suggestions
Fajitas with a fruity twist. Make the sour cream the day before so the flavors can marry. To easily slice tenderloin, wrap in plastic wrap and place in freezer for 30 - 45 minutes.

Nutrition Facts:
430 calories
14 grams fat
42 grams carbohydrates
33 grams protein