Tex-Mex-style pork, corn, and mushroom 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

Corn and mushrooms

• 1 tbsp. l. olive oil
• 220 g shiitake mushrooms, stems removed, caps thinly sliced
• 2 tablespoons unsalted butter
• 0.5 tsp ground cumin
• 4 ears of fresh corn, kernels removed
• 1 poblano pepper, seeded and chopped
• 3 green onions, thinly sliced
• Juice of 1 lime
• 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. Corn and mushrooms:
   
   Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the butter, cumin, corn kernels, poblanos, and 1/4 teaspoon salt and cook until the corn is golden brown, about 3 minutes. Add the green onions and lime juice, and season with salt to taste. 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, mushroom corn, chopped cilantro, guacamole, pickled jalapeños, lime wedges, shredded cheese, salsa, chopped green onions, and sour cream.