Chipotle Pork Tacos

This was incredibly easy and fast to make.  I’m not use to buying pork that cooks in minutes.  Since I don’t make pork that often I got a lesson in this meat from my butcher this week.  The pork tenderloin is the filet migon of pork.  Every time I buy pork I buy the kind that takes slow cooking for at least 4 hours to get it tender.  Pork Tenderloin cooks quickly and you can easily dry this meat out if you cook it too long.  I luckily pulled a piece out to taste to make sure I didn’t over or under cook it.  In addition to this recipe I added some avocado.  If your looking for some heat add Siracha to this recipe before you begin cooking it as the flavors are mild but full of flavor.  Another Cooking Light Recipe!! 🙂

  • YIELD: 4 servings (serving size: 2 tacos)
  • TOTAL:20 MINUTES
Ingredients
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 1/2 teaspoons finely grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons chopped chipotle chile in adobo sauce
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 cup thinly sliced shallots
  • 2 teaspoons olive oil
  • 8 (6-inch) corn tortillas
  • 1/4 cup reduced-fat sour cream
  • Chopped cilantro (optional)
Preparation
  • 1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt).
  • 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink. Add pork to shallots.
  • 3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.

Lisa Bell, Cooking Light
APRIL 2011

Nutritional Information

  • Amount per serving
  • Calories: 299
  • Fat: 9.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.3g
  • Carbohydrate: 27.4g
  • Fiber: 2.6g
  • Cholesterol: 80mg
  • Iron: 2mg
  • Sodium: 253mg
  • Calcium: 61mg
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