Fun-Day Fajita Bar
with Southwestern Pork, Onions, and Bell Pepper
Wanna know one of our secrets for speeding up dinner prep? It’s enlisting your family to do the work. Well, technically, you’ll still be making sure that the veggies and pork are nicely spiced and the tortillas are warm and toasty for these fajitas. But when you set everything out buffet-style and let everyone assemble their own (just the way they like it), you save yourself a big step!
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
12 unit
Flour Tortilla
(Contains Wheat)
24 ounce
Boneless Pork Chops
2 unit
Red Bell Pepper
4 unit
Scallions
1 unit
Red Onion
2 tablespoon
Southwest Spice Blend
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
2 unit
Roma Tomato
Not included in your delivery
4 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve and peel onion. Thinly slice one half. Finely dice the other half until you have ¼ cup diced onion. Core, seed, and dice tomatoes. Zest lemon until you have 1 tsp zest, then cut lemon into halves. Core, seed, and remove white ribs from bell peppers, then cut into thin slices. Trim, then thinly slice scallions, keeping greens and whites separate.
In a medium bowl, toss together tomatoes, diced onion, lemon zest, and a squeeze of lemon juice. Season with salt and pepper. Set aside until meal is ready. TIP: If you’ll be warming your tortillas in the oven and not the microwave, this is a good time to preheat it to 325 degrees.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, scallion whites, and bell peppers. Cook until onions and bell peppers are softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper.
While veggies cook, thinly slice pork chops against grain into strips. Season with salt and pepper. When veggies are done, remove from pan and set aside. Heat another large drizzle of oil in same pan over high heat. Add as many pork strips as you can fit without overcrowding (you may need to work in batches). Cook until browned and nearly cooked through, 1-2 minutes per side
Return veggies and all of pork to pan. Toss in Southwest spice blend and a squeeze of lemon juice. (TIP: the spice blend has a mild heat—use less if desired.) Continue tossing until pork is cooked through, 2-3 minutes. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
When everything is ready, set up a station for the fajitas. Place salsa, filling, tortillas, sour cream, and scallion greens in individual plates or bowls and invite everyone to assemble their own fajitas.
