Pork Fajita Lettuce Cups
Creamy Lemon Cauli-Rice
Ingredients
- 2 bell peppers (any color), sliced
- 1 small red onion, sliced
- 4 Tbsp olive oil, divided
- 2 Tbsp fajita seasoning
- ½ tsp kosher salt, divided
- 3 Tbsp water
- 2 pork tenderloins (2 lb), thinly sliced
- 1 head Bibb lettuce, leaves separated
- ¾ cup crumbled feta cheese
- Lime wedges (optional)
Instructions
- Cook bell peppers and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add ½ Tbsp seasoning, ¼ tsp salt, and water. Cook 1 minute.
- Place bell pepper mixture in a large bowl.
- Season pork with 1½ Tbsp seasoning and ¼ tsp salt. Add 1 Tbsp oil to same skillet. Cook half of pork 3 to 4 minutes or until browned on each side. Repeat procedure with remaining oil and pork.
- Return pork and bell pepper mixture to skillet; toss. Serve in lettuce leaves topped with cheese. Serve with lime wedges, if desired.
Side Dish Ingredients
- 2 cloves garlic, minced
- 2 Tbsp minced shallot
- 2 Tbsp olive oil
- 2 (12-oz) pkg cauliflower crumbles
- ½ cup low-sodium chicken broth
- 2 Tbsp lemon juice
- ½ cup heavy cream
- 2 Tbsp butter
- 2 Tbsp chopped fresh cilantro
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook garlic and shallot in hot oil in a large saucepan oven medium-high heat 1 to 2 minutes or until lightly browned.
- Stir in cauliflower; cook 3 to 4 minutes, stirring occasionally. Stir in broth; reduce heat, and cook 5 minutes or until cauliflower is tender.
- Stir in lemon juice, cream, and butter; cook 7 to 8 minutes or until thick and creamy. Stir in cilantro, salt, and pepper.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
283
|
182
|
465
|
Fat (g) | 14 | 16 | 30 |
Sat. Fat (g) | 4 | 8 | 12 |
Protein (g) | 33 | 3 | 36 |
Carb (g) | 3 | 6 | 9 |
Fiber (g) | 1 | 3 | 4 |
Sodium (mg) | 373 | 695 | 1068 |
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