Roasted Pork Fajita Salad with Coconut Lime Dressing

This Roasted Pork Fajita Salad with Coconut Lime Dressing recipe transforms pork tenderloin into a healthy Paleo salad meal that will have your guests coming back for seconds. These pork fajitas are made with tender roasted pork and vegetables and topped with a creamy coconut dressing that does a wonderful job of complementing the spices. You can deconstruct this recipe from a salad and easily turn it into a more traditional fajita recipe that is served on Paleo plantain tortillas instead of corn or flour tortillas, both of which are excluded on the Paleo diet.

If you enjoyed this Roasted Pork Fajita Salad with Coconut Lime Dressing recipe, then try our Kickin Steak Fajitas recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

 

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Roasted Pork Fajita Salad with Coconut Lime Dressing

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 414

carbohydrate 21g

protein 33.6g

fat 22.8g

saturated fat 16.3g

cholesterol 83g

sodium 775g

potassium 1051g

sugar 11.7g

Ingredients

  • 4 tablespoon(s) olive oil or melted coconut oil
  • 2 teaspoon(s) chili powder
  • 2 teaspoon(s) cumin
  • 2 teaspoon(s) garlic powder
  • 2 teaspoon(s) onion powder
  • 1/2 teaspoon(s) cayenne pepper
  • 1/2 teaspoon(s) sea salt
  • 1/2 teaspoon(s) black pepper freshly ground
  • 1 pound(s) pork tenderloin cut into 1 inch pieces
  • 2 medium bell pepper(s), red seeded and diced
  • 2 medium bell pepper(s), green seeded and diced
  • 1 small onion(s), red diced or sliced
  • 2 head(s) lettuce, romaine heart(s) or green leaf lettuce, sliced (or mixed greens)
  • 1/4 cup(s) cilantro, fresh chopped (optional garnish)
  • 1 medium lime(s) quartered (optional garnish)

Coconut Lime Dressing

  • 1 cup(s) coconut milk, full fat
  • 2 teaspoon(s) olive oil
  • 2 medium lime(s), juiced
  • 2 medium garlic clove(s) finely minced
  • 2 teaspoon(s) apple cider vinegar
  • 2 teaspoon(s) honey, raw

Instructions

  1. Preheat oven to 400 F.
  2. In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
  3. Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
  4. Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
  5. Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
  6. Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
  7. Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.

Comments

  1. This looks delicious! Would you mind sharing the nutritional information? When I hit the nutritional information button nothing happens. Thanks so much!

  2. This is a once a week menu. We pan cooked two pork chops and then baked them with the pepper and onion mixture on top. It was so good. We added a jalapeno to the sweet mini bell peppers. We ate the salad on its own.

  3. We really enjoyed this one. I didn’t add the chilli or the cayenne pepper as it’s a bit much for my daughter but we added our own chilli flakes later. My daughter was really impressed with the pork. She thought it had breadcrumbs on it. The dressing was really yummy and the onion and peppers sweetened up heaps by roasting.

  4. This was good but my dressing didn’t not turn out like the picture at all. It was very clear and it went on like water. I will try it again but any thoughts would be great.

    1. Heidi K – be sure when you are making the dressing to shake the can of coconut milk first before measuring as the coconut cream and coconut water can often separate. If you still find it too watery, try just using coconut cream. Please let us know how it works for you.

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