I sautéed the first 6 ingredients in a fry pan and set them aside. I used L/O pork tenderloin that had been rubbed with spices and then roasted with a brown sugar glaze. I cut the tenderloin into thin slices, dipped them in egg, coated them with a mixture of crushed Post Toasties, ground ginger, garlic powder, lime zest, pepper, and a wee bit of salt (less sodium than coating mix). Then I fried the slices to get a crunchy coating. Well, the crunchiness of the coating did not come through, and I think I hurt the nice sweet flavor of the brown sugar tenderloin glaze. In short, coating the slices was a waste of time. If starting with raw meat I would bake everything as the recipe says. By the way, I served this with a bowl of moderately robust soup, and no one could eat 2 fajitas!!!