Sizzling Pork Fajitas
with Roasted Peppers, Lime Crema and Salsa Fresca
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Strips
6 unit(s)
Flour Tortillas
2 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
113 g
Red Onion, sliced
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 tsp
Chipotle Powder
2 unit(s)
Sour Cream
Nutrition Values
Cooking Steps
Wash and dry all produce.* Core, then cut pepper(s) into 1/4-inch thin strips. On a baking sheet, toss peppers, 1 tbsp Mexican seasoning (dbl for 4 ppl), half the onion, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder. (NOTE: Reference heat guide in Start Strong.) Season with salt and pepper. Roast in the middle of oven, stirring halfway through cooking, until veggies are softened and golden-brown, 18-20 min.
Meanwhile, finely chop remaining onion. Zest, then juice lime(s). Roughly chop cilantro. Cut tomatoes into 1/4-inch pieces. In a small bowl, combine tomatoes, chopped red onions, 2 tbsp lime juice (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
In another small bowl, combine sour cream, cilantro and lime zest. Season with salt and pepper. Set aside.
On a clean cutting board, pat pork dry with paper towel, then cut into 1-inch pieces. In a medium bowl, toss together pork and remaining Mexican seasoning. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then pork. Cook, stirring occasionally, until strips are golden-brown and cooked through, 3-4 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**) (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil for each.)
Meanwhile, wrap tortillas in foil and place in oven to warm for 4-5 min. (TIP: Skip this step if you don't want to warm tortillas!) (NOTE: For 4 ppl, divide tortillas into 2 stacks.) Fill each tortilla with pork and veggies. Top with salsa and a dollop of lime crema.