with Marinated Tomatoes and Cheddar Cheese
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! Ingredients: Ground pork • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Red onion • Baby tomatoes • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Red Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Southwest Spice Blend
6 g
Lime
1 unit(s)
Baby Tomatoes
113 g
Cheddar Cheese, shredded
0.5 cup
Sour Cream
1 unit(s)
Flour Tortillas
6 unit(s)
Cilantro
7 g
Sugar
0.25 tsp
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- Core, then cut peppers into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch pieces.
- Halve tomatoes.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly tear cilantro leaves.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring often, until tender. Season with salt, pepper and half the Southwest Spice Blend.
- Transfer to a plate.
- Meanwhile, in a medium bowl, combine tomatoes, cilantro, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- In a small bowl, combine sour cream and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, then stir to combine.
- Reheat the pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with salt, pepper and remaining Southwest Spice Blend.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with veggies, pork, cheese and marinated tomatoes.
- Dollop lime crema over top.
- Squeeze a lime wedge over top, if you like.
900
kcal
Calories
54
g
Fat
19
g
Saturated Fat
66
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
41
g
Protein
115
mg
Cholesterol
1200
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
450
mg
Calcium
6
mg
Iron
with Marinated Tomatoes and Cheddar Cheese
with Marinated Tomatoes and Cheddar Cheese
with Marinated Tomatoes and Cheddar Cheese
with Marinated Tomatoes and Cheddar Cheese
with Marinated Tomatoes and Cheddar Cheese
