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Sweet Potato & Turkey Fajitas
CINCO DE MAYO
Sweet Potato & Turkey Fajitas

with Pepper Jack, Pickled Onion & Lime Crema

10 min
Difficulty: 2/3
North America

Sweet potatoes in a fajita? Absolutely! These tasty tubers are the perfect way to make Tex-Mex night meatless. After cutting ’em into thick wedges, we give them a dusting of warm spices and roast them until tender as can be. With the help of some seriously satisfying toppings—sautéed veggies, pepper jack cheese, tomato salsa, lime crema, and pickled onion—this recipe packs everything you could want inside the fold of a tortilla.

Allergens

Wheat
Milk
Soy

Utensils

Baking Sheet
Paper Towel
Large Pan
Zester
Small Bowl

Tags

Pork-free
Cinco de Mayo
Ingredients
Sweet Potatoes

Sweet Potatoes

2 unit

Southwest Spice Blend

Southwest Spice Blend

1 tablespoon

Onion

Onion

1 unit

Long Green Pepper

Long Green Pepper

1 unit

Tomato

Tomato

1 unit

Lime

Lime

1 unit

Cilantro

Cilantro

0.25 ounce

Sour Cream

Sour Cream

1.5 tablespoon

Flour Tortillas

Flour Tortillas

6 unit

Pepper Jack Cheese

Pepper Jack Cheese

1 cup

Cooking Oil

Cooking Oil

Sugar

Sugar

Salt

Salt

Pepper

Pepper

Ground Turkey

Ground Turkey

10 ounce

Preparation
1
Roast Sweet Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 tsp Southwest Spice Blend (2 tsp for 4 servings; we sent more). Season with salt and pepper. • Roast on top rack until tender and lightly crisped, 25-30 minutes.

2
Prep

• Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.

3
Pickle Onion

• In a small microwave-safe bowl, combine half the sliced onion, juice from half the lime, 1⁄2 tsp sugar (1 tsp for 4 servings), and a big pinch of salt. • Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve. **Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium- high heat. Add chicken or turkey*; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

4
Cook Veggies

• Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. **Use pan used for chicken or turkey here.**

5
Make Salsa & Lime Crema

• While veggies cook, in a second small bowl, combine tomato, cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper. • In a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.

6
Finish & Serve

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with sweet potatoes and veggies; top with pepper jack, salsa, lime crema, and as much pickled onion as you like (draining first). Serve. **Add chicken or turkey to tortillas along with veggies.** ***Ground Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

1060

kcal

Calories

54

g

Fat

22

g

Saturated Fat

91

g

Carbohydrate

20

g

Sugar

9

g

Dietary Fiber

48

g

Protein

160

mg

Cholesterol

1120

mg

Sodium

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