Serves 4
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For the pork:

For the vegetables:

To serve:

  1. Place the olive oil, garlic, pepper, fajita spice and lime juice in a large sealable bag. Add the pork fillet, seal the bag and use your hands to work the marinade all around the pork. Place in the fridge for at least two hours or up to eight.
  2. Remove the pork from the fridge one hour before you start cooking to allow time for it to come to room temperature.
  3. Turn the barbecue on to a high heat.
  4. On a barbecue or grill tray, combine the onions and peppers and season with the fajita spice and some salt and pepper. Arrange in an even layer.
  5. Shake any excess marinade off the pork and add to the barbecue, then close the lid. Cook for 15-18 minutes or until completely cooked throughout, turning every five minutes. Remove to a plate, tent loosely with foil and allow to rest for 10-15 minutes.
  6. Add the tray of vegetables to the barbecue and close the lid. Cook for 15 minutes, tossing every five minutes.
  7. Warm the tortillas on the cooler side of the barbecue for one minute per side.
  8. Slice the pork and serve with the barbecued vegetables, the warmed tortillas, guacamole, salsa and some fresh coriander.

Nutrition Facts

Per Serving 348kcals, 18.1g fat (5.8g saturated), 13.2g carbs, 6.9g sugars, 33.1g protein, 2.6g fibre, 0.091g sodium