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Heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken, pork or shrimp with salt and pepper, add in an even layer and cook, turning to sear on all sides (chicken 6-8 minutes, pork 4-6 minutes, shrimp 1-2 minutes). Transfer to a plate and set aside.

Add remaining 1 tbsp oil to pan over medium-high and add Veggie Kit. Sauté until lightly browned and slightly tender, about 5-7 minutes. Lower heat to medium and add protein back to the pan along with seasoning mix and 1/3 cup water, stirring well to combine. Bring to a boil, then simmer until sauce is thickened to desired thickness, 2-3 minutes.

While fajita mixture simmers, heat a separate pan over medium-high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds-1 minute per side.

__To Serve:__ Spoon fajita mixture in warm tortillas. Top with cheese, sour cream* and a squeeze of lime.* Serve with deli salad of choice.

- 2 tbsp vegetable oil,* divided
- 1 lb Chicken Breast or Pork Tenderloin Strips or Raw Peeled & Deveined Shrimp
- Kosher salt and pepper,* to taste
- Southwest Veggie Kit
- 1 pkg Simply Organic Seasoning Mix
- The Fresh Market Shredded Cheese of choice
- Organic Maria & Ricardo’s Tortillas
- Black Bean Salad or Texas Caviar
- Sour cream,* optional
- Lime,* cut into wedges, optional

Fajitas

In this week’s Little Big Meal, we are featuring our recipe for Fajitas. Choose your protein, add veggies, and serve with our Black Bean Salad or Texas Caviar to create a delicious dinner in just 30 minutes. See below for recipe instructions.

Fajitas LBM

CHOOSE ONE: Chicken Breast or Pork Tenderloin Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)


CHOOSE ONE: Simply Organic Seasoning Mix (1-1.13 oz)

GET ONE: The Fresh Market Shredded Cheese (8 oz, choose from select varieties)

CHOOSE ONE: Organic Maria & Ricardo’s Corn or Flour Tortillas (8 ct)

CHOOSE ONE: Black Bean Salad or Texas Caviar (1 lb)

Heat the oil in a large skillet over medium-high heat. Cook the chicken, pork or shrimp in the skillet, turning occasionally to brown on all sides (6-8 minutes for chicken, 4-6 minutes for pork, 1-2 minutes for shrimp). Add 1/3 cup water and the seasoning. Reduce the heat to medium-low and simmer for 2-3 minutes, stirring often until thickened.

While the protein is cooking, cut the limes into quarters and chop the cilantro from the veggie kit. Place each ingredient from the veggie kit separately into small bowls and set aside. Crumble cotija cheese into another small bowl and set aside.

__For Tortillas__: Heat a cast-iron skillet over medium and heat desired amount of tortillas one at a time, about 30 seconds per side. Wrap the tortillas in foil to keep warm.

__To Serve:__ Place a tortilla on a plate. Add a spoonful of seasoned chicken, pork or shrimp and top with cotija cheese, cilantro, onion and cabbage. Squeeze the lime over the filling. Serve with deli salad of choice.

- 2 tbsp olive oil,* divided
- 1 lb Chicken Breast or Pork Tenderloin Strips or Raw Peeled & Deveined Shrimp
- 1 pkg Simply Organic Seasoning Mix
- Street Taco Veggie Kit
- Queso Camposino Cotija
- La Tortilla Factory Street Style
- White Corn Tortillas (10 ct)
- Black Bean Salad or Texas Caviar


Street Tacos

In this week’s Little Big Meal, we are featuring our recipe for Street Tacos. Choose your protein simmered in a savory seasoning, served with our Black Bean Salad or Texas Caviar to create a delicious dinner in just 20 minutes. See below for recipe instructions.


Tacos LBM

CHOOSE ONE: Chicken Breast or Pork Tenderloin Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60ct) 

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