Rosemary Conley’s pork and pepper fajitas recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 20 min

Nutrition per portion

Calories 276 kCal 14%
Fat 11.3g 16%
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  • These pork and pepper fajitas are quick to make and packed full of delicious flavours from the fajita seasoning – a great family dinner


    • 225g lean pork fillet, cut into strips
    • 1 garlic clove, crushed
    • 1 red and 1 green pepper, seeded and sliced
    • 1 red onion, sliced
    • 2tbsp fajita seasoning
    • 2tbsp chopped fresh chives
    • Juice of 1 lime
    • 8 cherry tomatoes, halved
    • Salt and freshly ground black pepper
    • To serve:
    • 4 flat round tortilla breads
    • 2 tbsps low-fat yogurt


    • In a preheated non-stick wok, dry-fry the pork and garlic until sealed. Season with salt and black pepper.

    • Add the red and green peppers, red onion and fajita seasoning and cook for 2-3 minutes.

    • Add the chives, lime juice and cherry tomatoes. Mix well and serve with warmed tortilla breads and low-fat yogurt, plus a mixed salad.

    Top tip for making Rosemary Conley’s pork and pepper fajitas

    Adding lime gives this Mexican dish a zesty finish

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