Pork Fajita Lettuce Cups

Creamy Lemon Cauli-Rice
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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

  1. 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.
  2. Place bell pepper mixture in a large bowl.
  3. 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.
  4. 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

  1. Cook garlic and shallot in hot oil in a large saucepan oven medium-high heat 1 to 2 minutes or until lightly browned.
  2. Stir in cauliflower; cook 3 to 4 minutes, stirring occasionally. Stir in broth; reduce heat, and cook 5 minutes or until cauliflower is tender.
  3. 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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