A plate of sizzling fajitas is just what the doctor ordered on this winter night! Charred peppers and golden onions are paired with perfectly seasoned pork strips, lime-scented crema and a homemade salsa fresca!
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Red Bell Pepper
Preheat the oven to 450°F (to roast the peppers and onions). Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Cut the tomatoes into 1/2-inch cubes. Core and thinly slice the bell pepper. Finely chop 2 tbsp red onion strips (double for 4 people). Zest, then juice the limes. Roughly chop the cilantro.
Char the peppers: Toss the bell pepper and remaining red onion strips with a drizzle of oil on a baking sheet. Season with half the Mexican seasoning, a pinch of chipotle powder, salt and pepper. (Add more chipotle powder if you like it spicier - a little goes a long way!) Roast in the centre of the oven, stirring halfway through cooking, until veggies are soft and golden, 18-20 min.
Make the salsa fresca and lime crema: Meanwhile, in a small bowl, combine the tomato, chopped red onion, half the lime zest and half the lime juice. In another small bowl, mix the sour cream, cilantro, remaining lime zest and remaining lime juice. Season with salt and pepper.
Warm the tortillas: Wrap the tortillas in tin foil and place in the oven to warm for 4-5 min. (You can skip this step if you don't want to warm the tortillas!)
Cook the pork: Meanwhile, heat a large non-stick pan over medium-high heat. Season the pork with remaining Mexican seasoning, a pinch of chipotle powder, salt and pepper. Add a drizzle of oil to the pan, then the pork. Cook, stirring occasionally, until brown and sizzling, 2-3 min.
Finish and serve: Let everyone assemble their own pork fajitas with the tortillas, pork, veggies, crema and salsa fresca. Enjoy!