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.
Spicy Free-range Pork Lettuce Cup 'Fajitas' & Lime Yoghurt
Crisp lettuce leaves replace tortillas in our take on fajitas, starring free-range British mince. Sweet potato fries and a dollop of lime yoghurt make it feel Friday-night-special.
High protein
4 of 5 a day
Family classics
Serving size
Ingredients
- 2 tbsp tomato purée
- 2 garlic clove
- 80g greek style yoghurt (Milk)
- 500g free-range pork mince
- 2 little gem lettuce
- 2 onion
- 2 sweet potato
- 1 unwaxed lime
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 romano pepper
Nutritional Information
Calories: 566
Protein: 31g
Carbs: 51g
Fat: 28g
Spicy Free-range Pork Lettuce Cup 'Fajitas' & Lime Yoghurt
Crisp lettuce leaves replace tortillas in our take on fajitas, starring free-range British mince. Sweet potato fries and a dollop of lime yoghurt make it feel Friday-night-special.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 190C
- Line two baking trays 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 a 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 time
- 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 pure, half of the mexican spice and and half of the tamari. Cook for a further 2 mins
Get cooking
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Add the remaining mexican spice mix and tamari and cook for a further 2 mins. Season with salt and pepper
Meanwhile, make the lime yoghurt
- Quarter the lime
- In the small bowl, mix the yoghurt with a squeeze of lime juice (to taste). Season with salt and pepper. Add a splash of water for a thinner sauce, if desired
Plate up
- Serve the lettuce cups on plates and fill each with a spoonful of mince and vegetables. Spoon over the lime yoghurt
- Serve the wedges alongside. Garnish with any remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.