with Blue Corn Tortilla Chips & Lime Crema
Lettuce wraps take the place of tortillas in tonight’s one-pan fajita dish. You’ll cook ground pork with our Fajita Spice, onion and bell pepper on the stove, then sprinkle and melt cheese on top. Off the heat, you’ll make a lime crema, which adds a light and cooling drizzle on top. Pile that all in your lettuce and wrap it up with a sprinkle of tortilla chips for an added level of crunch. Now all you have to do is perfect your lettuce-folding technique to maximize each full bite!
Allergens
Utensils
Tags
Sour Cream
3 tablespoon
Baby Lettuce
1 unit
Onion
1 unit
Blue Corn Tortilla Chips
1.5 ounce
Long Green Pepper
1 unit
Fajita Spice Blend
1 tablespoon
Beef Stock Concentrate
1 unit
Ground Pork
10 ounce
Lime
1 unit
Mexican Cheese Blend
0.5 cup
Cooking Oil
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
0.5 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
Halve, peel, and finely dice onion. Core, deseed, and finely dice green pepper. Zest and quarter lime. Trim and discard root end from lettuce; separate leaves. Gently crush tortilla chips in their bag into small pieces.
Meanwhile, in a small bowl, combine sour cream, lime zest, and juice from one lime wedge. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Remove pan with pork filling from heat; sprinkle with Mexican cheese blend. Cover pan until cheese melts, 1-2 minutes.
Divide lettuce leaves between plates; fill with pork filling. Drizzle with lime crema and sprinkle with crushed tortilla chips. Serve with any remaining lime wedges on the side.
730
kcal
Calories
49
g
Fat
19
g
Saturated Fat
38
g
Carbohydrate
11
g
Sugar
9
g
Dietary Fiber
35
g
Protein
175
mg
Cholesterol
950
mg
Sodium
