Pork Fajitas Hawaiian Slaw Coconut Lime Rice Recipe

I absolutely love this recipe because it’s like a tropical fiesta for my taste buds, blending spicy pork with sweet pineapple and refreshing Hawaiian slaw wrapped in a warm tortilla. Plus, the coconut lime rice on the side adds a creamy, aromatic twist that totally elevates the whole meal to a next-level culinary adventure.

I adore vibrant tastes, and my Pork Fajitas with Hawaiian Slaw and Coconut Lime Rice recipe showcases them beautifully. The tender, juicy pork tenderloin is cut into bite-sized pieces, and those are spiced up with smoked paprika and cumin and then sautéed until cooked through and caramelized around the edges.

Smoked paprika lends a depth of flavor that goes nicely with the juicy, sweet pineapple, which is a standout ingredient in this dish. The slaw with sliced or shredded cabbages provides crunch and color, while coconut milk-infused jasmine rice offers an aromatic and subtly creamy flavor that complements the vibrantness of the slaw.

Ingredients

Pork Tenderloin:
A source of protein that is lean, tender, and full of flavor.

Olive Oil:
Imparts healthy fats and a silky texture.

Bell Peppers:
Adds color and sweetness; is rich in vitamin C.

Onion:
Gives specificity and a touch of sweetness.

Garlic Powder:
Contributes a powerful taste and reduces inflammation.

Smoked Paprika:
Adds a warm, smoky taste.

Ground Cumin:
Spice that is warm, earthy, and aromatic.

Cayenne Pepper:
Imparts heat and boosts metabolism.

Pineapple:
Sweet and sour, acts as a natural tenderizer.

Coconut Milk:
Smooth and carries a slight tropical flavor.

Ingredient Quantities

• 1 ½ pounds pork tenderloin, thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow onion, sliced
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• 8 flour tortillas
• 1 cup pineapple, diced
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 cup shredded cabbage
• 1 cup shredded carrots
• ½ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• ¼ cup chopped cilantro
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon lime zest
• Fresh lime wedges, for serving
• Chopped cilantro, for garnish

Instructions

1. In a bowl, combine the pork tenderloin slices with the olive oil, the garlic powder, the smoked paprika, the ground cumin, the cayenne pepper, the salt, and the pepper. Mix well and set aside to marinate for at least 15 minutes.

2. A large skillet should be heated to medium-high heat. Add the pork slices in batches and cook them until they are browned and cooked through, about 4 to 5 minutes. I know what you’re thinking. “Isn’t this going to take forever? Cooking them in batches? I don’t want to batch-cook!!!”

3. In the same skillet, add the red and green bell peppers, and onion. Sauté until soft and slightly charred, about 5 minutes. Return the pork to the skillet and mix everything together.

4. In a small bowl, mix together the pineapple, soy sauce, and lime juice. Add this mixture to the skillet and cook for an additional 2-3 minutes until warmed through.

5. In an alternate basin, ready the Hawaiian slaw by blending the finely cut cabbage, carrot, and the other ingredients. Toss until you have a homogeneous mixture.

6. To make the coconut lime rice, the first step is to rinse the jasmine rice under cold water. In a medium-sized saucepan, ensure that you combine the proper amounts of the following: rice, coconut milk, water, and lime zest. Bring the entire mixture to a boil. Reduce the heat to low, then cover and allow the pot to simmer for 18-20 minutes. After this time is up, check the rice to see if it’s done. It should be tender, and the majority of the liquid should be absorbed.

7. Warming the flour tortillas in a dry skillet or the microwave until pliable works well.

8. To construct the fajitas, take a portion of the mixture of pork and bell peppers and place it on each tortilla. Top it with a heaping spoonful of Hawaiian slaw.

9. Accompany the fajitas with a side of coconut lime rice, adorned with chopped cilantro.

10. Offer fresh lime wedges on the side for an extra burst of brightness and flavor. Enjoy!

Equipment Needed

1. Mixing bowls
2. Large skillet
3. Small bowl
4. Medium-sized saucepan
5. Knife
6. Cutting board
7. Spoon or spatula for mixing
8. Tongs (optional for turning pork slices)
9. Measuring cups and spoons
10. Citrus zester or grater
11. Colander or fine mesh sieve (for rinsing rice)

FAQ

• Q: Can I use a different cut of pork for the fajitas?Certainly, pork loin or shoulder can work, but be sure to slice it thinly so that it cooks evenly.
• Q: Is there a substitute for coconut milk in the rice?Using 1/2 cup heavy cream and 1/2 cup water may not be the ideal substitute, but it will work in a pinch—if you don’t mind a slightly different flavor.
• Q: How do I make the fajitas spicier?To taste, increase the cayenne pepper or add fresh jalapeños to the mix.
• Q: Can I prepare the Hawaiian slaw in advance?Q: Can this recipe be made a day ahead?
• Q: Are there alternatives to flour tortillas?A: Gluten-free alternatives that work well are corn tortillas or lettuce wraps.
• Q: Can I cook the pork fajitas on a grill instead of a stovetop?Q: Does grilling impart a smoky flavor, and if so, how is that accomplished?

  A: Yes, grilling gives a smoky flavor. To smoke the fish, cook it over indirect medium heat for 30 to 40 minutes. Use wood chips if desired.

• Q: How long does it take to cook the coconut lime rice?Q: Cooking the rice takes roughly 20 minutes, which is comparable to the amount of time required to cook “normal” rice.

Substitutions and Variations

Pork tenderloin: Substitute with chicken breast or beef flank steak.
Corn tortillas or lettuce wraps can be used as a gluten-free alternative to flour tortillas.
Mayonnaise: Use Greek yogurt for a lighter slaw.
Coconut milk: If you do not want the coconut flavor, use almond milk or regular milk.
Pineapple: Choose mango or papaya for another take on tropical.

Pro Tips

1. Marination Time For maximum flavor, consider marinating the pork tenderloin slices for at least 30 minutes to an hour. If time permits, marinating them overnight in the refrigerator can greatly enhance the taste.

2. Batch Cooking Efficiency Use two skillets if possible to speed up the cooking process for the pork. This way, you can cook all slices simultaneously without overcrowding, ensuring even cooking and a nice sear.

3. Vegetable Texture To add a bit of crunch and vibrant color, consider only sautéing the bell peppers and onion until they are just tender-crisp, rather than fully softening them.

4. Slaw Enhancement For an extra burst of flavor in the Hawaiian slaw, add a bit of chopped pineapple and some toasted sesame seeds to enhance the sweetness and add a bit of nuttiness.

5. Coconut Lime Rice Tip To prevent the rice from sticking and ensure even distribution of flavor, stir it once after bringing it to a boil before covering it to simmer. Additionally, fluff the rice with a fork just before serving for the best texture.