Go Back
Pork Fajitas with Hawaiian Slaw and Coconut Cilantro Lime Rice
Save Recipe Print Recipe Pin Recipe
5 from 3 votes

Pork Fajitas with Hawaiian Slaw and Coconut cilantro- Lime Rice

Author: Charbel Barker

Ingredients

For the Fajitas

  • 1 Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas
  • 4 bell peppers cut in slices Orange, Red, Green and Yellow
  • 1/4 Onion sliced

For the Hawaiian Slaw

  • 2 Cups of Green Cabbage
  • 2 Cups of Purple Cabbage
  • 1 Cup of Diced Jicama
  • 1 Cup of Diced Pineapple
  • Chopped Jalapeño
  • Chopped Cilantro

For the Dressing

  • 1/4 cup of plain Greek yogurt
  • 4 TBS of Pineapple Juice
  • 1/4 Cup of Orange Juice
  • 1 Tablespoons rice Vinegar
  • 1 Tablespoon brown sugar
  • A dash of Salt and Pepper

For the Rice

  • 3 Tablespoon of unsweetened shredded coconut
  • 1 cup of cooked white rice
  • Chopped Cilantro
  • 1/4 cup of Lemon juice
  • 3 tablespoon of white sugar
  • Flour tortillas Cheese, Lemon, and avocado for the fajitas.

Instructions

  • Cut the Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas in strips and cook in a hot pan with Olive Oil.
  • Stir for 5 minutes or until the meat starts to cook through.
  • Add the peppers and cook for 3 more minutes before adding the onion and cooking through. Set aside.
  • In a large bowl combine the cabbage, jicama, pineaple, cilantro and jalapeno. In a small bowl mix the dressing ingredients. Combine with the slaw. Refrigerate for 10 minutes or more.
  • Combine the chopped cilantro, sugar and lemon. Pour into the cooked rice along with the coconut.
  • Warm the tortillas and Enjoy!.
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!