Sweet and Spicy Pork and Zucchini Fajitas

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 441, total fat 27 G., saturated fats 6 G., proteins 26 G., carbohydrates 27 G., fiber 3 G., cholesterol 78 mg, sodium 756 mg, sugar 14 G.

Zucchini and squash aren't exactly popular ingredients in Mexican fajitas, but in the summer, when these vegetables are abundant, this recipe is a great way to prepare them in a new way. Grill pork loin marinated in a sweet and spicy honey-jalapeno marinade, cut into strips, and serve with fried zucchini in warm tortillas, adding your choice of toppings, such as cheese, onions, herbs, sour cream, or salsa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet and spicy marinade

1/3 cup olive oil, plus extra for greasing the grill grate
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons freshly squeezed lime juice
1 teaspoon fresh thyme leaves
6 crushed garlic cloves
2 jalapeños (remove seeds to reduce heat)
700 g of natural pork cutlets, 2.5 cm thick, on the bone (center cut)

Zucchini

2 tbsp. l. olive oil
1 medium zucchini, cut into 0.5cm thick half-moon slices.
1 medium yellow zucchini, cut into 0.5cm thick half-moon slices.
1 bunch green onions, cut into 2.5cm long pieces.
1 large tomato, diced
1 red jalapeño, seeded and thinly sliced
0.5 cup finely chopped fresh cilantro
Toppings for servingWarm tortillas, crumbled cotija cheese, pickled jalapeño rings, lime wedges, sliced red onion, sour cream, tomatillo salsa

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, zucchini, cilantro, honey, lime juice, thyme, salsa sauce, Cotija cheese

Cooking the dish according to the recipe:

Sweet and spicy marinade:

In a food processor, combine the oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon each of salt and black pepper, and blend until smooth. Transfer the mixture to a non-reactive bowl, add the pork chops, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Zucchini:

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, the yellow zucchini, and a pinch of salt, then transfer the zucchini to a plate.

Add the green onions to the pan and cook, stirring once or twice, until lightly browned. Add the tomatoes, jalapeño, and fried zucchini and stir. Add the cilantro and season with salt. Set aside.
Preheat an outdoor grill to medium-high heat.
Brush the grill grate with oil. Grill the pork chops until golden brown, 4-5 minutes per side. Transfer to a cutting board and slice thinly. Serve with warm tortillas, zucchini, and toppings.