Lime-Cilantro Pork Tacos
Source of Recipe
Cooking Light-6/04
Recipe Introduction
I LOVE these! I felt this recipe needed cumin, so I omitted the pepper and seasoned the meat with Penzey's ground adobo seasoning (would highly recommend) and a little kosher salt. Other than that, I followed the recipe pretty closely. I used a vidalia onion and it was nice and mild. I didn't have high hopes for this recipe but it was so flavorful! It reminded me of fajitas and next time I think I'll add a sliced red bell pepper. I set out sour cream for them, but I didn't think they needed it. I just squeezed extra lime juice on mine.
List of Ingredients
1 pound pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper (I used a generous amount of Penzey's adobo seasoning)
2 teaspoons olive oil
1 1/2 cups thinly sliced onion
1 red pepper, sliced (optional)
1 small jalapeno pepper, seeded and chopped
1/2 cup fat-free, less-sodium chicken broth
1/2 cup chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6 inch) flour tortillasRecipe
Heat a large nonstick skillet over medium-high heat.
Sprinkle pork with salt and pepper. Add oil to pan. Add pork, and saute 4 minutes or until browned. Remove pork from pan; place in a bowl.
Add onions, red pepper (if using), and jalapeno to pan; saute 5 minutes or until tender. Add broth; reduce heat, and simmer1 minute, scraping pan to loosen browned bits. Stir in tomato;
simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
4 servings
416 cal, 13.1g fat, 30.2g pro, 43.1g carb, 3.6g fiber, 75mg chol, 3.8mg
iron, 569mg sod, 101mg calc.
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