Margarita Pork Fajita Pita

I apologize for the stock photo.

I bought really bad pitas, they were thin, they cracked and split open and the salsa fell out, the crema dribbled down and it was a total mess. It was a tasty mess but just refused to smile for it's picture.

This photo came out of the cookbook I adapted my recipe from and at least you can get an idea of  what you would be making.

Luckily they tasted so good I have been asked to make them again, and I will, soon but next time using pocketless pitas and I promise to get a better shot.

While I thought the Magarita Avocado Crema was da Bomb, The Nudge flipped over the fresh green pepper salsa.

Marinade:
2 tablespoons each Worcestershire and Red Wine Vinegar
2 garlic cloves, minced
1/2 teaspoon seasoned salt
water
2 teaspoons fajita seasonings
Freshly ground black pepper

Salsa:
1/4 cup each chopped tomato, onion, green pepper
1 tablespoon chopped cilantro
1 tablespoon ketchup
1 small jalapeno, seeded, ribbed and minced
1 large garlic clove, minced

Tequila Avocado Crema (make this and use it on everything):
Puree in a blender
* 1/2 ripe avocado
* 1/4 cup cottage cheese
* 2 tablespoons sweet and sour mix
* 1 tablespoon each Cointreau and Tequila
* Salt & pepper
* Dash milk to thin

12oz country style pork ribs, cut into 1/2" thick slices
1/2 cup shredded Cheddar or Jack cheese
2 pocket pitas, halved

1. Saute pork in a cast iron skillet or a stovetop grill pan.
2. Serve with all the condiments and a cold beer.

The D grade is because of the alcohol in the crema which can be eliminated. Just add orange zest or a drop of orange extract.