Southwestern-Style Pork Fajitas

Southwestern-Style Pork Fajitas

with Tomato Lime Salsa and Cheddar Cheese

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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.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

113 g

Onion, sliced

160 g

Sweet Bell Pepper

1 tbsp

Southwest Spice Blend

1 unit


113 g

Baby Tomatoes

7 g


½ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


6 unit

Flour Tortillas, 6-inch


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Calories860 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate59 g
Sugar9 g
Dietary Fiber5 g
Protein41 g
Cholesterol110 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.