Chorizo fajitas with charred mushrooms and lime yogurt

Soy-Free, Protein Plus

2 Servings, 660 Calories/Serving

25–40 Minutes

Chorizo and our custom spice blend bring big flavor fast to these colorful fajitas, along with charred mushrooms and peppers topped with lime yogurt.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound fresh loose chorizo (contains pork and spices)
1 organic red onion
3 ounces organic cremini or other button mushrooms
1 organic red or other bell pepper
1 ounce pickled jalapenos (optional)
Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
1 organic lime
4 or 5 sprigs organic fresh cilantro
¼ cup Greek yogurt
6 Mi Rancho Artisan tortillas

Nutrition per serving

Calories 660, Total Fat 27g (35% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 1300mg (57% DV), Total Carb. 77g (28% DV), Fiber 14g (50% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the chorizo

Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain. Do not clean the pan.

While the chorizo is cooking, prepare the vegetables.

Prep and cook the vegetables

Peel and thinly slice the onion.
Thinly slice the mushrooms.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
If using, coarsely chop the pickled jalapeños. Wash your hands after handling.

In the same pan used for the chorizo, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms and cook, stirring occasionally, until starting to char, 2 to 3 minutes. Add the bell pepper, fajita spice blend, and as much jalapeño as you like; season with salt and pepper and cook, stirring occasionally, until the vegetables are charred and softened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

While the vegetables are cooking, prepare the garnishes.

Prep the garnishes

Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut 1 lime into wedges.]
Remove any coarse stems from the cilantro sprigs.

In a small bowl, stir together the yogurt, lime zest, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt and pepper.

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, chorizo, vegetables, lime wedges, lime yogurt, and cilantro. Invite everyone to assemble their own fajitas.

Kids Can!

Line a plate with paper towels.
Juice the lime.
Remove any coarse stems from the cilantro sprigs.
Stir the lime yogurt.
Assemble their own fajitas.

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