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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, zesty lime crema and a homemade salsa fresca!

Tags:Family Friendly
Allergens:GlutenMilk

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 Chops, boneless

6 unit

Flour Tortillas

(ContainsGluten)

160 g

Roma Tomato

160 g

Sweet Bell Pepper

113 g

Red Onion

1 unit

Lime

2 tbsp

Mexican Seasoning

0.13 tsp

Chipotle Powder

6 tbsp

Sour Cream

(ContainsMilk)

½ cup

Cheddar Cheese, shredded

(ContainsMilk)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber8 g
Protein58 g
Cholesterol140 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Medium Bowl
Large Non-Stick Pan
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, then cut onion into 1/4-inch slices. Add peppers, three-quarters of the onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to an unlined 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, until tender, 14-16 min.

2

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

3

Add sour cream, lime zest and 1/2 tbsp water (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Set aside.

4

Pat pork dry with paper towels, then cut into 1/2-inch strips. Add pork and remaining Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.

5

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

6

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