Pork Oven-Baked Fajitas - Kraft Recipes Top
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Pork Oven-Baked Fajitas

Prep Time
10
min.
Total Time
30
min.
Servings

Makes 4 servings, 2 fajitas each.

Make these Pork Oven-Baked Fajitas any night of the week for the family to enjoy. These oven-baked fajitas are just as tasty as one made in a skillet.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Mix onions, peppers, oil, lime juice and cumin in 13x9-inch baking pan.
  • Mix coating mix and lime zest; use to coat chops as directed on package. Discard any remaining coating mixture. Place chops over vegetable mixture in baking pan.
  • Bake 25 min. or until chops are done (160°F). Remove chops from pan; cut into strips. Spoon meat and vegetable mixture evenly over tortillas: roll up.

Food Facts

To get more juice from the lime, microwave it on HIGH for 30 sec. before squeezing.

Special Extra

Serve topped with TACO BELL® Thick & Chunky Salsa and BREAKSTONE'S or KNUDSEN Sour Cream, if desired.

Substitute

Prepare using SHAKE 'N BAKE Hot & Spicy Coating Mix.

Substitute

Substitute lemon juice for the lime juice.

Substitute

Substitute boneless skinless chicken breasts for the pork chops.

Substitute

Substitute lemon juice for the lime juice and/or boneless skinless chicken breasts for the pork chops.

Servings

  • Makes 4 servings, 2 fajitas each.

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutritional Information

Serving Size Makes 4 servings, 2 fajitas each.
AMOUNT PER SERVING
Calories 510
Total fat 20g
Saturated fat 6g
Cholesterol 45mg
Sodium 1270mg
Carbohydrate 56g
Dietary fiber 4g
Sugars 4g
Protein 25g
% Daily Value
Vitamin A 40 %DV
Vitamin C 70 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I sautéed the first 6 ingredients in a fry pan and set them aside. 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!!!
Date published: 2005-05-14
Rated 2 out of 5 by from I would make this recipe again. I would make this recipe again. However, I would not use Taco Bell prepared foods. There is too much sodium in this receipe, as well as fat. You can cut back on those by using fat free tortillas, or none at all. Also, prepared seasonings, like Shake and Bake are loaded with sodium. To cut down on the fat, use olive oil. Otherwise, the flavor is terrific.
Date published: 2005-01-12
Rated 4 out of 5 by from My husband loved this meal! My husband loved this meal! I served it with yellow rice and sweet peas, which my husband said complemented the meal very well! Only thing is that preparation is not 10 minutes! After cutting the meat, peppers, and onions and coating the meat with Shake and Bake - it took about 30 minutes to prep.
Date published: 2005-01-26
Rated 4 out of 5 by from I used a piece of Pork Loin that I had. I used a piece of Pork Loin that I had. Just sliced it up and coated it with Shake n Bake. It was already cooked, so I just reduced the baking time. It was great! A nice firm lime flavor. I sprinkled just a little shredded cheddar cheese and a spoonful of sour cream to the top. GREAT!
Date published: 2005-01-20
Rated 5 out of 5 by from Used thinner pork chops, so I put the veggies in the oven to roast first (~10 minutes). Used thinner pork chops, so I put the veggies in the oven to roast first (~10 minutes). Then put the pork chops on top and cooked for about 12 minutes. It was very good. Would put more cumin in next time.
Date published: 2010-02-27
Rated 5 out of 5 by from I substituted the pork for chicken and only made the chicken because I was in a hurry. I substituted the pork for chicken and only made the chicken because I was in a hurry. It was so so good! The lime adds a great flavor and it was crispy and delicious!
Date published: 2007-09-04
Rated 4 out of 5 by from Great with rice. Great with rice. Omit the shake and bake and lose all that sodium. I cooked the rice risotto style to retain moisture. Very good.
Date published: 2006-09-08
Rated 4 out of 5 by from My husband and I tried these last night. My husband and I tried these last night. They were very easy to make and tasted great. We will definetly make these again!!
Date published: 2005-01-19
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