Pork Fajitas and Peppers
Serve with your favorite pico de gallo.

Servings: 6

• 1 1/4 pounds lean boneless pork top loin, trimmed
• Zest and juice of 1 lime
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fresh ground black pepper
• 6 teaspoons vegetable oil, divided
• 3 large bell peppers (red, yellow & green), cut into ½ inch thick strips *
• 1 large onion, cut into ½ inch slices
• 1 to 2 jalapeño peppers, seeded and cut into thin strips
• 1 cup loosely packed cilantro leaves, tough stems discarded
• 12 - 6 inch fat-free flour tortillas, warmed

Slice pork into long, ½ inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 teaspoons oil; toss to coat. Marinate at room temperature 20 minutes or longer in refrigerator.

Heat 2 teaspoons oil in a wok (or 12-inch nonstick skillet) over medium - high heat. Add bell peppers, onion, and jalapeño; stir-fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm.

Return wok to medium-high heat. Add the remaining 2 teaspoons oil and the pork; stir-fry until meat is seared and cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.

Serve with your favorite pico de gallo and wedges of lime if desired.

Per Serving (2 tortillas plus pork filling): 282 Calories; 9g Fat (27.8% calories from fat); 2 g Saturated Fat; 21g Protein; 30g Carbohydrate; 12g Dietary Fiber; 42mg Cholesterol; 506mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

* Can also use a mixture of poblano peppers and bell peppers for a little extra kick.

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