Southwestern-Style Pork Fajitas
with Tomato Lime Salsa and Cheddar Cheese
Easy, fast and packed with flavour. Simple should be the middle name of this dish. Sweet peppers and onions pair perfectly with tender pork for a fun fajita meal that all comes together with our fabulous, Southwestern spice blend!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Pork Strips
227 g
Red Onion, sliced
320 g
Sweet Bell Pepper
2 tbsp
Southwest Spice Blend
1 unit
Lime
227 g
Grape Tomatoes
14 g
Cilantro
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
6 tbsp
Sour Cream
(Contains: Milk)
12 unit
Flour Tortillas
(Contains: Gluten)
Not included in your delivery
5 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast veggies and warm tortillas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Core, then cut peppers into 1/4-inch strips. On a baking sheet, toss peppers, 1 tbsp spice blend and half the red onions with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until veggies have softened, 18-20 min.
Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Finely chop remaining red onion. Halve tomatoes. In a medium bowl, combine tomatoes, cilantro, remaining chopped red onion, 1 tbsp lime juice and 1 tbsp oil. Season with salt and pepper. Set aside.
In a small bowl, combine sour cream 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 another medium bowl, toss together pork and remaining spice blend. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the pork. Cook, stirring occasionally, until pork is golden-brown and cooked through, 3-4 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**) Transfer to plate and repeat with another 1 tbsp oil and remaining pork.
Meanwhile, lay two large squares of foil on your counter. Stack six tortillas on each foil square, and wrap to cover. Place in top of oven to warm, 4-5 min. (NOTE: You can skip this step if you don't want to warm tortillas!)
Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Squeeze over a lime wedge, if desired.
