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  • 4servings
  • 35minutes
  • 313calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C
MineralsCopper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb pork tenderloin, trimmed and cut into thin strips

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon black pepper

  4. 2 teaspoons olive oil

  5. 1 1/2 cups thinly sliced onions

  6. 1 small jalapeno pepper, seeded and chopped

  7. 1/2 cup reduced-sodium fat-free chicken broth

  8. 1/2 cup chopped plum tomato

  9. 3 tablespoons chopped cilantro

  10. 2 1/2 tablespoons fresh lime juice

  11. 8 (6 inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.

  2. Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.

  3. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.

  4. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

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