Lettuce wraps take the place of tortillas in tonight’s one-pan spiced pork fajita dish. You’ll cook up fajita-spiced ground pork with 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…
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Long Green Pepper
Blue Corn Tortilla Chips
Fajita Spice Blend
Beef Stock Concentrate
Mexican Cheese Blend(ContainsMilk)
• 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.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion, green pepper, and pork*. Season generously with salt (we used ¼ tsp; ½ tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until pork is lightly browned and onion is slightly softened, 4-5 minutes. • Add Fajita Spice; cook, stirring, for 30 seconds. Stir in stock concentrate, ½ tsp sugar, and 1 TBSP water (1 tsp sugar and 2 TBSP water for 4). Cook, stirring occasionally, until pork is fully cooked, 2-3 minutes more.
• 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 filling with Mexican cheese. Cover pan and let sit until cheese melts, 1-2 minutes. • Divide lettuce leaves between plates; fill with pork filling. Drizzle with lime crema and sprinkle with tortilla chips. Serve with remaining lime wedges on the side.