Sweet Potato & Chicken Fajitas
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Sweet Potato & Chicken Fajitas

Sweet Potato & Chicken Fajitas

with Pepper Jack, Pickled Jalapeño & Lime Crema

What are sweet potatoes doing in a fajita, you ask? Everything, we say! These tasty tubers are the perfect way to make Tex-Mex night meatless. After cutting them into thick wedges, we give them a dusting of warm spices and roast them in the oven until they’re tender as can be. And with the help of some seriously satisfying toppings—pickled jalapeño, sautéed onion and green pepper, tomato salsa, and lime sour cream—this recipe packs everything you could want inside the fold of a tortilla.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

1 tablespoon

Southwest Spice Blend

1 unit


1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


1 unit


¼ ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 cup

Pepper Jack Cheese

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

4 teaspoon

Cooking Oil

½ teaspoon





Nutrition Values

/ per serving
Calories980 kcal
Fat42 g
Saturated Fat19 g
Carbohydrate92 g
Sugar20 g
Dietary Fiber10 g
Protein54 g
Cholesterol165 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan
Paper Towel


Roast Sweet Potatoes

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into ½-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.


• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.

Pickle Jalapeño

• In a small bowl, combine jalapeño, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. • Set aside to pickle, stirring occasionally, until ready to serve.

Cook Veggies

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper.

Pat chicken dry with paper towels. Once veggies have cooked 4 minutes, add chicken or beef; cook, stirring frequently, until veggies are softened and chicken or beef is cooked through, 4-6 minutes more. Cook through the rest of this step as instructed.

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.

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, veggies, pepper jack, salsa, lime crema, and as much pickled jalapeño as you like (draining first). Serve with any remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.