Pork Tacos
Serve with Mexican Rice

Serves: 8

1 1/2 tablespoons ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
1 tablespoons extra-virgin olive oil
1 cup shredded part skim mozzarella cheese
16 warmed 6 inch fat-free flour tortillas

Garnish:
Shredded lettuce
Salsa or chopped tomato or pico de gallo
Lime wedges, for serving

In a large bowl, mix the ancho powder with the salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork, onion, vinegar and 1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through. Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 tablespoon of cilantro. Transfer the pork to a serving bowl and serve with the warmed tortillas, lettuce, salsa, pico de gallo or tomatoes and lime wedges.

Per Serving (does not include garnishes): 271 Calories; 7g Fat (24.4% calories from fat); 3g Saturated Fat; 26g Protein; 25g Carbohydrate; 11g Dietary Fiber; 63mg Cholesterol; 678mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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