Pork Fajitas with Mango
- 1 cup plain, nonfat Greek yogurt 250 mL
- 2 Tbsp lime, juice 30 mL
- 1 tsp lime zest 5 mL
- 1 tsp chili powder 5 mL
- 1 Tbsp canola oil 15 mL
- 1 lb thin boneless pork chops, cut into thin strips 500 g
- 1 small onion, cut into thin strips
- 1/2 red bell pepper, seeds removed, cut into thin strips
- 1/2 green bell pepper, seeds removed, cut into thin strips
- 1 mango, cut into thin strips
- 4 whole wheat 6 inch (15 cm) tortillas
- 1. In bowl, combine yogurt, lime juice, lime zest and chili powder. Store in refrigerator until ready to serve.
- 2. In large nonstick skillet, heat canola oil over high heat. Add pork; cook 5-7 minutes, stirring frequently. Remove and set aside.
- 3. In same skillet, sauté onion and bell peppers for about 5 minutes.
- 4. Return pork to skillet. Add mango; sauté 1 minute.
- 5. To serve, divide pork mixture evenly between tortillas. Add 2 Tbsp (30 mL) of chili yogurt sauce and roll tortilla burrito-style.
|Total Fat||10 g|
|Saturated Fat||3.5 g|
Yucatan Spiced Skirt Steak
Lime, garlic and chilies are ingredients synonymous with Mexico. Skirt steak is the cut of beef mainly used in fajitas and renowned for its flavor. Combined, these ingredients yield a dish that sizzles with earthy goodness. Using canola oil in the marinade augments the spicy flavors and tenderness of the beef.
Slow Cooker Po’ Boys
Sink your teeth into this succulent sandwich of “fall apart” beef that slow cooks for hours, but requires little to no work on your part! Canola oil’s high heat tolerance is just right for browning the beef.