So 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Southwest Spice Blend
Cheddar Cheese, shredded(ContainsMilk/Lait)
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Core, then cut peppers into 1/4-inch strips. Finely chop 1 tbsp onion (dbl for 4 ppl). Toss peppers, half the Southwest Spice Blend and remaining onion slices with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 18-20 min.
While veggies roast, zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges. Roughly chop cilantro. Halve tomatoes. Combine chopped onion, tomatoes, cilantro, 1/2 tbsp lime juice and 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper. Set aside.
Mix sour cream and lime zest in a 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 (dbl for 4 ppl), then pork and remaining Southwest Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
While pork cooks, wrap tortillas in foil to create a packet (make 2 packets for 4 ppl). Heat in the top of the oven, until tortillas are warm and flexible, 5-6 min.
Fill each tortilla with pork and veggies. Top with salsa and lime crema. Sprinkle with cheese. Squeeze over a lime wedge, if desired.