- 1 lb. pork tenderloin, cut into thin strips
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp olive oil
- 1 1/2 cups thinly sliced red onion
- 1 small jalapeño pepper, seeded and chopped (2 Tbsp canned, minced jalenpeño)
- 1/3 cup chicken broth
- 1/2 halved cherry tomatoes
- 3 Tbsp chopped fresh cilantro
- 2 1/2 Tbsp fresh lime juice
- 8 small corn tortillas, yellow or white
- Optional: Garnish with salsa, sour cream, and sliced avocado
INSTRUCTIONS:
- 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 corn tortillas in small skillet over high heat, with a drop of vegetable oil, until lightly toasted. Spoon 1/2 cup pork mixture into each tortilla; roll up. Optional: Garnish with salsa, sour cream, and sliced avocado
Source: Taste Better From Scratch
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