Pork Tacos

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.