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 taco meal that all comes together with our fabulous, Southwest spice blend!
Red Onion, sliced
Sweet Bell Pepper
Southwest Spice Blend
Cheddar Cheese, shredded(ContainsMilk/Lait)
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then thinly slice peppers. Finely chop 1 tbsp onion (dbl for 4 ppl). Toss peppers, remaining onion strips and half the Southwest Spice Blend with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until softened, 18-20 min.
While veggies roast, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Halve tomatoes. Combine chopped onion, tomatoes, cilantro, 1 tbsp lime juice and 1 tbsp oil 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, 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 2 foil packets. Heat in middle of oven, until warm and flexible, 5-6 min.
Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Squeeze over a lime wedge, if desired.