Wednesday, August 12, 2009

Lime-Cilantro Pork Tacos

     My daughters and I tried a new recipe last night from Cooking Light magazine. I highly recommend it for those of you who, like me, are trying to lose or maintain weight. Add a dollop of fat-free sour cream to give it an even better taste. Be sure to wash your hands frequently while cutting the jalapeño! It's really delicious!

     Lime-Cilantro Pork Tacos

     Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food.

     1 pound pork tenderloin, trimmed and cut into thin strips
     1/4 teaspoon salt
     1/8 teaspoon freshly ground black pepper
     2 teaspoons olive oil
     1 1/2 cups thinly sliced onion
     1 small jalapeño 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 tortillas

     Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 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.

     Yield: 4 servings (serving size: 2 tacos)

     CALORIES 416 (28% from fat); FAT 13.1g (sat 3.6g,mono 6.8g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 75mg; CALCIUM 101mg; CARBOHYDRATE 43.1g; SODIUM 569mg; PROTEIN 30.2g; FIBER 3.6g

     Weight Watcher's Points: 4.5 per taco

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