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 tasty taco night that all comes together with our fabulous Southwest 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)
Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Cut 1 tbsp onions into 1/4-inch pieces (dbl for 4 ppl). Reserve diced onions for step 4. Add peppers, sliced onions, half the Southwest Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until softened, 15-17 min.
While veggies roast, zest, then juice lime half the lime (whole lime for 4 ppl). Cut tomato into 1/4-inch pieces.
Add sour cream, 1 tsp lime juice (dbl for 4 ppl) and lime zest to a small bowl. Season with salt and pepper, then stir to combine. 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 diced onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Southwest Spice Blend to the pan with pork. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
While pork cooks, wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!). Whisk together 1/2 tbsp lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Add spinach and tomatoes. Toss to coat.
Fill tortillas with pork and roasted veggies. Top with salsa, lime crema and cheese. Serve salad on the side.