A plate of sizzling fajitas is just what the doctor ordered! Roasted peppers and onions are paired with perfectly seasoned ground pork, zesty lime crema and a homemade salsa fresca!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Sweet Bell Pepper
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat Guide for Step 1 (dbl for 4 ppl): 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, then cut three-quarters of the onion into 1/4-inch slices. Add peppers, sliced onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to a baking sheet. (NOTE: Reference Heat Guide.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through cooking, until tender, 18-20 min.
While veggies roast, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onion. Combine tomatoes, chopped onions, 1/2 tsp sugar, 1/2 tbsp lime juice and 1 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.
Combine sour cream, lime zest and half the cilantro in another small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add remaining Mexican Seasoning and cook, stirring often, until fragrant, 1 min. Season with pepper.
While pork cooks, wrap the tortillas in foil and place in the top of the oven, until warm for 4-5 min. (NOTE: For 4 ppl, divide tortillas into 2 stacks.)
Top each tortilla with pork and veggies. Top with salsa fresca and a dollop of lime crema. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.