Ingredients
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1 lb pork tenderloin, trimmed and cut into thin strips
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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2 teaspoons olive oil
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1 small jalapeno pepper, seeded and chopped
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3 tablespoons chopped cilantro
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2 1/2 tablespoons fresh lime juice
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8 (6 inch) flour tortillas
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1 1/2 cups thinly sliced onions
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1/2 cup chopped plum tomato
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1/2 cup reduced-sodium fat-free chicken broth
Instructions
- Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
- 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.
- Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
- Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.