Wanna know one of our secrets for speeding up dinner prep? It’s enlisting your dinner mates 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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Southwest Spice Blend
Wash and dry all produce. Halve and peel onion. Thinly slice one half. Finely dice other half until you have 2 TBSP diced onion. Core and chop tomato. Zest ½ tsp zest from lime, then cut in half. Core and seed bell pepper, then thinly slice. Chop cilantro.
In a small bowl, toss together diced onion, tomato, lime zest, a squeeze of lime juice, and half the cilantro. Season with salt and pepper. Set aside until meal is ready.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing occasionally, until softened and bell pepper is slightly blistered, 4-5 minutes. Season with salt and pepper.
While veggies cook, slice pork against the grain into thin strips. Season with salt and pepper. When veggies are done, remove from pan and set aside. Heat another drizzle of oil in same pan over medium-high heat. Add as much pork as will fit without overcrowding (you may need to work in batches). Cook, tossing occasionally, until browned and nearly cooked through, 2-4 minutes.
Return veggies and all of the pork to pan, then toss in 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.
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.