A traditional Mexican dish.
600g pork sirloin steaks
11/2 tblsps fajita seasoning
1/4 cup olive oil
1 red capsicum, cut into thin strips
1 red onion, thickly sliced
12 flour tortillas
Sour cream and lime wedges, to serve
2 corn cobs, husks removed
425g can black beans, drained
1 cup fresh coriander leaves
1 tsp finely grated lime rind
2 tblsps lime juice
Rub pork with 1 tblsp of the seasoning.
To make salsa, cut away kernels from cobs. Boil or microwave corn for 1 minute. Drain. Cool. Combine with remaining ingredients in a bowl. Stir in remaining seasoning and 2 tblsps of the oil.
Heat an oiled, large, non-stick frying pan over a medium heat. Add pork. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, lightly covered with foil, for 5 minutes. Wipe pan clean.
Reheat pan with remaining oil over a high heat. Add capsicum and onion. Cook, stirring occasionally, for about 2 to 3 minutes, or until lightly browned.
Heat tortillas according to packet directions. Thinly slice pork. Stir into capsicum mixture. Serve with tortillas, salsa, sour cream and lime wedges.