Fun-Day Fajita Bar
with Southwestern Pork, Onion, and Bell Peppers
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), 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
1 unit
Red Onion
8 ounce
Heirloom Grape Tomatoes
1 unit
Lime
2 unit
Bell Pepper
½ ounce
Cilantro
24 ounce
Pork Chops
2 tablespoon
Southwest Spice Blend
12 unit
Flour Tortillas
(Contains Soy, Wheat)
8 tablespoon
Sour Cream
(Contains Milk)
1 cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve and peel onion. Thinly slice one half; finely dice other half until you have ¼ cup diced onion. Quarter tomatoes. Zest lime until you have 1 tsp zest, then cut into halves. Core and seed bell peppers, then thinly slice. Chop cilantro.
In a small bowl, toss together diced onion, tomatoes, lime zest, a squeeze of lime juice, and half the cilantro. Season with salt and pepper. Set aside until meal is ready. TIP: If you don’t have a microwave to use in step 5, now is a good time to preheat your oven to 425 degrees.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell peppers. Cook until softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper.
Cut pork into thin strips, slicing against the grain. 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 medium-high heat. Add as much pork as will fit without crowding (you may need to work in batches). Cook, tossing occasionally, until browned all over and nearly cooked through, 3-4 minutes per batch.
Return veggies and all pork to pan along with Southwest spice and a squeeze of lime juice. Cook, tossing, until pork is no longer pink in center, 2-3 minutes. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.
When everything is ready, set up a station for the fajitas: place salsa, filling, tortillas, sour cream, cheddar, and remaining cilantro in individual plates or bowls and invite everyone to assemble their own fajitas.
