The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Lettuce Cup 'Fajitas' with Sweet Potato Fries & Lime Yoghurt
Crisp lettuce leaves replace tortillas in our take on fajitas, starring free-range British pork mince and a medley of warm spices. On the side? Vibrant sweet potato fries and a dollop of creamy yoghurt, brightened with zesty lime.
High protein
4 of 5 a day
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime
- 2 little gem lettuce
- 2 romano pepper
- 2 onion
- 2 tbsp tomato purée
- 2 garlic clove
- 80g greek style yoghurt (Milk)
- 500g free-range pork mince
- 2 sweet potato
Nutritional Information
Calories: 555
Protein: 31g
Carbs: 51g
Fat: 27g
Pork Lettuce Cup 'Fajitas' with Sweet Potato Fries & Lime Yoghurt
Crisp lettuce leaves replace tortillas in our take on fajitas, starring free-range British pork mince and a medley of warm spices. On the side? Vibrant sweet potato fries and a dollop of creamy yoghurt, brightened with zesty lime.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium frying pan & a small bowl
Make the wedges
- Cut the sweet potatoes into wedges (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway through, until soft and golden
Prep & sizzle
- Thinly slice the onions and peppers. Trim the lettuce and carefully separate the leaves. Thinly slice the garlic
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and garlic and season with salt and pepper. Cook for 7 mins, breaking it up with a wooden spoon, until golden brown. Stir in the tomato puree, half the Mexican spice and and half the tamari. Cook for a further 2 mins
Soften the veg
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-6 mins, until softened. Add the remaining Mexican spice mix (use less for less heat) and tamari and cook for a further 2 mins. Season with salt and pepper
Make the lime yoghurt
- Quarter the lime
- In the small bowl, mix the yoghurt with a squeeze of lime juice (or to taste). Season with salt and pepper. Add a splash of water for a thinner sauce, if desired
Plate up
- Serve the lettuce cups onto plates and fill each with a spoonful of mince and vegetables. Drizzle over the lime yoghurt
- Serve the wedges alongside. Garnish with any remaining lime wedges
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