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Fajitas are a fast, fresh, one-pan dinner. Simply slice the veggies, add the ready-to-use flavorful seasoning packet, and all that's left to do is just add sizzle.
Contains: milk, wheat.
What You Get
What You'll Need
Salt and freshly ground pepper
Seed and thinly slice the bell pepper. Slice the onion. Slice the squash into half moons. Shuck the corn, and cut the kernels from the cob.
In a frying pan over medium-high heat, warm 1 tablespoon canola oil. Add the bell pepper, onion, and squash and sauté until soft, about 5 minutes. Sprinkle with about 2 teaspoons of the fajita seasoning, stir in the corn, and cook until the corn is just tender, 1 to 2 minutes. Season with salt and pepper to taste.
Meanwhile, cut the lime into wedges for serving. Pick a handful of cilantro leaves, toss the stems, and chop the leaves.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, fill with the vegetable mixture, and sprinkle with the feta. Drizzle with the avocado crema and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.