Pork Fajitas Salad with Peppers and Onions
and Lime Crema and Salsa Fresca- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Ingredients: Pork chop • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chipotle powder.
Ingredients
340 g
Pork Chops, boneless
113 g
Spring Mix
2 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lime
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
2 g
Chipotle Powder
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- To an unlined baking sheet, add peppers, three-quarters of the onions, half the Mexican Seasoning, half the chipotle powder (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender and lightly charred.
- Meanwhile, zest, then juice lime.
- Cut tomatoes into 1/4-inch pieces.
- Finely chop remaining onions.
- To a small bowl, add tomatoes, chopped onions, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- To another small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.
- To a large bowl, add lime juice, 1/4 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine
- Pat pork dry with paper towels, then cut into 1/4-inch thick strips.
- To a medium bowl, add pork and remaining Mexican Seasoning. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp oil, then pork. Cook for 3-4 min, stirring occasionally, until golden and cooked through.** (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- To bowl of dressing, add spring mix. Toss to coat.
- Divide salad betwen plates.
- Top with veggies, pork, salsa fresca and a dollop of lime crema.
- Sprinkle cheese over top.
