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Menu for 18 Feb to 24 Feb
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Fun-Day Fajita Bar
Fun-Day Fajita Bar

Fun-Day Fajita Bar

with Southwestern Pork, Onions, and Bell Pepper

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Wanna know one of our secrets for speeding up dinner prep? It’s enlisting your family 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!

Tags:Child friendlySpicyFamily Friendly

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

12 unit

Flour Tortilla


24 ounce

Boneless Pork Chops

2 unit

Red Bell Pepper

4 unit


1 unit

Red Onion

2 tablespoon

Southwest Spice Blend

1 unit


4 tablespoon

Sour Cream


2 unit

Roma Tomato

Not included in your delivery

4 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol105 mg
Sodium590 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.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve and peel onion. Thinly slice one half. Finely dice the other half until you have ¼ cup diced onion. Core, seed, and dice tomatoes. Zest lemon until you have 1 tsp zest, then cut lemon into halves. Core, seed, and remove white ribs from bell peppers, then cut into thin slices. Trim, then thinly slice scallions, keeping greens and whites separate.


In a medium bowl, toss together tomatoes, diced onion, lemon zest, and a squeeze of lemon juice. Season with salt and pepper. Set aside until meal is ready. TIP: If you’ll be warming your tortillas in the oven and not the microwave, this is a good time to preheat it to 325 degrees.


Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, scallion whites, and bell peppers. Cook until onions and bell peppers are softened and slightly blistered, 4-5 minutes, tossing occasionally. Season with salt and pepper.


While veggies cook, thinly slice pork chops against grain into strips. Season with salt and pepper. When veggies are done, remove from pan and set aside. Heat another large drizzle of oil in same pan over high heat. Add as many pork strips as you can fit without overcrowding (you may need to work in batches). Cook until browned and nearly cooked through, 1-2 minutes per side


Return veggies and all of pork to pan. Toss in Southwest spice blend and a squeeze of lemon juice. (TIP: the spice blend has a mild heat—use less if desired.) Continue tossing until pork is cooked through, 2-3 minutes. 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, and scallion greens in individual plates or bowls and invite everyone to assemble their own fajitas.