Tex-Mex-style pork, onion, and bell pepper fajitas

Ingredients:

Tex-Mex seasoning

• 1 tbsp paprika
• 2 tsp light brown sugar
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp ground chipotle pepper
• 0.5 tsp garlic powder
• 700 g natural boneless pork cutlets, 2.5 cm thick (center cut)
• 1 tbsp olive oil + extra for greasing grill grates
• Juice of 1 lime

Pepper and onion

• 2 red bell peppers, cut into 2.5cm strips.
• 2 yellow bell peppers, cut into 2.5cm strips.
• 2 large red onions, sliced ​​into thick rings
• 3 tablespoons olive oil, plus extra for greasing the grill grates
• Juice of 2 limes
• Warm tortillas, for serving

Toppings

• Chopped cilantro, guacamole, pickled jalapeño rings, lime wedges, shredded Pepper Jack cheese, salsa, sliced ​​green onions, sour cream

Preparation:

1. In a small bowl, combine the paprika, brown sugar, chili powder, cumin, chipotle powder, garlic powder, and 1 teaspoon salt. Combine the pork in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before roasting.
2. Pepper and onion:
   
   Heat a cast-iron skillet over medium-high heat. Combine the peppers and onion in a bowl with the oil, lime juice, and 1 teaspoon of salt. Add the vegetable mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and browned around the edges, 8-10 minutes. Set aside.
3. Preheat an outdoor grill to medium-high heat.
4. Lightly brush the grill grate with olive oil. Grill the pork chops until cooked through and charred, 4-5 minutes per side. Transfer to a cutting board, let rest for 10 minutes, and then slice thinly.
5. Serve the pork with warm tortillas, peppers and onions, chopped cilantro, guacamole, pickled jalapeños, lime wedges, shredded cheese, salsa, chopped green onions, and sour cream.