Sizzling Pork Fajitas
with Roasted Peppers, Lime Crema and Salsa Fresca- Sésame
- Triticale
- Arachides
- Noix
- Blé
- Moutarde
- Sulfites
- Lait
- Soya
- Peut contenir des traces d’allergènes
A plate of sizzling fajitas is just what the doctor ordered tonight! Charred peppers and golden onions are paired with perfectly seasoned pork strips, lime-scented crema and a homemade salsa fresca!
Ingrédients
340 g
Lanières de porc
6 pièce(s)
Tortillas de farine
2 pièce(s)
Tomate
1 pièce(s)
Poivron
113 g
Oignon rouge, tranché
1 pièce(s)
Lime
g
Archived
10 g
Coriandre
16 g
Assaisonnement mexicain
(Peut contenir : Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
1 cc
Poudre de chipotle
2 pièce(s)
Crème sure
Instructions
Wash and dry all produce.* Core, then cut the bell pepper(s) into 1/4-inch thin strips. On a baking sheet, toss the peppers, half the Mexican seasoning, half the red onion strips and 1/2 tsp chipotle powder (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong.) Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until veggies are softened and golden-brown, 18-20 min.
Meanwhile, finely chop the remaining red onion strips. Zest, then juice the lime(s). Roughly chop the cilantro. Cut the tomatoes into 1/4-inch cubes. In a small bowl, combine the 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 the sour cream, cilantro and lime zest. Season with salt and pepper. Set aside.
Wrap the tortillas in foil and place in the oven to warm for 4-5 min. (Skip this step if you don't want to warm the tortillas!) (NOTE: For 4 ppl, divide the tortillas into two stacks and wrap each stack with foil.) Meanwhile, in a medium bowl, toss together the pork, remaining Mexican seasoning and 1/8 tsp chipotle powder (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong.) Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil to the pan, then the 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: Cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch.)
Fill each tortilla with the pork and the veggies. Top with the salsa and a dollop of the lime crema.
