Mexican-Style Pork Fajitas 

Tue, 18 August 2026

Mexican-Style Pork Fajitas 

Serves 4–6 

Ingredients 

Pork 

500g pork mince 

1 tsp ground coriander 

1½ tsp ground cumin 

½ tsp ground cinnamon 

2 tsp sweet paprika 

Salt and black pepper 

1 tbsp olive oil 

2 roasted red peppers, sliced 

6 flour tortillas 

Fresh salsa 

1 punnet cherry tomatoes, quartered 

1 tin sweetcorn, drained 

Juice of 1 lime 

½ tsp sugar, or to taste 

A generous handful of chopped coriander 

Salt 

To serve 

2 avocados, sliced or roughly mashed 

Pickled red onions 

Sour cream 

Remaining lime, cut into wedges 

Extra fresh coriander 

Method 

Make the salsa: 

Quarter the cherry tomatoes and mix with the sweetcorn, lime juice, sugar, a generous handful of chopped coriander and a good pinch of salt. Leave for 10–15 minutes so the tomatoes release some juice. Taste and adjust with more lime, sugar or salt as needed. 

Cook the pork: 

Heat a large frying pan over a medium-high heat with the olive oil. Add the pork mince and cook until well browned, breaking it up as it cooks. 

Add the spices: 

Add the ground coriander, cumin, cinnamon and sweet paprika. Season generously with salt and black pepper. Continue cooking for 5–8 minutes, stirring regularly, until the pork is deeply coloured and the spices are toasted. 

Cook it down: 

Keep cooking until most of the moisture has evaporated and the pork becomes slightly crisp and caramelised around the edges. This is important — you want concentrated, savoury pork rather than a wet mince filling. 

Finish with peppers: 

Slice the roasted red peppers and fold them through the pork for the final 2–3 minutes, just long enough to warm them through while keeping some texture. 

Warm the tortillas: 

Warm the flour tortillas in a dry frying pan for about 20–30 seconds on each side, or wrap them in foil and warm gently in the oven. 

Build the fajitas: 

Fill each tortilla with the spiced pork, tomato and sweetcorn salsa, avocado, pickled red onion and a spoonful of sour cream. Finish with plenty of fresh coriander and a squeeze of lime. 

Chef's touch: Add the lime to the salsa rather than the pork. The acidity cuts through the richness of the pork and avocado while keeping the meat deeply spiced and caramelised.