Spicy Pork-and-Bell Pepper Tacos

This dish was really easy to put together, and it came together quickly for a tasty weeknight dinner. The heat from the cayenne is really nice, and the peppers add beautiful color and freshness. We really liked this, and I'll probably make it again.



Spicy Pork-and-Bell Pepper Tacos
Cooking Light June 2001

Total time: 29 minutes
Yield: 6 servings

1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon ground red pepper
1/4 teaspoon salt
4 teaspoons vegetable oil, divided
Cooking spray
1 1/2 cups red bell pepper strips (about 1 large)
1 1/2 cups green bell pepper strips (about 1 large)
1 1/2 cups yellow bell pepper strips (about 1 large)
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
3/4 cup bottled salsa
Lime wedges (optional)

Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm.

Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and 1/4 teaspoon salt, and sauté 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold. Serve with lime wedges, if desired.

Nutritional Information:
Calories: 341 (25% from fat)
Fat: 9.3g (sat 3.2g,mono 2.2g,poly 2.1g)
Protein: 32.2g
Carbohydrate: 31.2g
Fiber: 2.9g
Cholesterol: 83mg
Iron: 4.3mg
Sodium: 839mg
Calcium: 148mg

Big Flavors Rating: 4 Stars

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