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Sizzling Pork Fajitas

Sizzling Pork Fajitas

with Roasted Peppers, Lime Crema and Salsa Fresca

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A plate of sizzling fajitas is just what the doctor ordered! Roasted peppers and onions are paired with perfectly seasoned pork strips, zesty lime crema and a homemade salsa fresca!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Strips

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

160 g

Roma Tomato

160 g

Sweet Bell Pepper

113 g

Red Onion

1 unit

Lime

2 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

4 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber6 g
Protein50 g
Cholesterol130 mg
Sodium1640 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce.

Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy.

Core, then cut pepper into 1/4-inch slices. Peel, halve then thinly slice the onion. Toss peppers, half the onions, half the Mexican seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder on a baking sheet. (NOTE: Reference Heat Guide.) Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until tender, 18-20 min.

2

While veggies roast, zest, then juice lime. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onions. Combine tomatoes, chopped onions, 2 tbsp lime juice and 2 tbsp oil (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.

3

Combine sour cream and lime zest in another small bowl. Season with salt and pepper. Set aside.

4

Pat pork dry with paper towels, then cut into 1-inch pieces. Toss together pork and remaining Mexican seasoning in a medium bowl. Season with salt and pepper.

5

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** (NOTE: Don't overcrowd the pan. For 4 ppl, cook pork in 2 batches using 1 tbsp oil for each batch!)

6

While pork cooks, wrap tortillas in foil. Heat in the middle of the oven, until warm and flexible, 4-5 min. (NOTE: For 4 ppl, divide tortillas into 2 stacks.) Fill each tortilla with pork and veggies. Top with salsa fresca and a dollop of lime crema.