Cilantro-Lime Pork Tacos
Serves 4 | Prep time: 25 minutes | Total time: 35 minutes
Phase 1, 2, 3
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons olive oil (for Phase 3 only)
- 1 1/2 cups thinly sliced onion
- 1 small jalapeño pepper, seeded and chopped
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup halved grape tomatoes, plus more for serving ( Phase 1 and 3 only)
- 1/2 cup chopped cilantro
- 2 1/2 tablespoons fresh lime juice
- 4 6-inch sprouted-grain tortillas (for Phase 3, or spelt or brown rice tortillas for Phase 1), or serve this over a salad for Phase 2
- Heat a large nonstick skillet over medium-high heat.
- Sprinkle the pork with the cumin, chili powder, salt, and black pepper.
- Add 2 teaspoons olive oil (for Phase 3 only) to the pan.
- Add the pork, and sauté 4 minutes or until browned.
- Transfer the pork to a bowl.
- Add the onion and jalapeño to pan; sauté 3 minutes or until crisp-tender.
- Add the broth, reduce the heat, and simmer 1 minute, scraping the pan to loosen browned bits. Stir in 1/2 cup tomatoes; simmer 2 minutes.
- Return the pork and accumulated juices to pan.
- Stir in 3 tablespoons of the cilantro and the lime juice; cook 1 minute or until the pork is done.
- Heat the tortillas according to package directions.
- Divide the pork mixture among the tortillas, top with extra tomatoes and the rest of the cilantro, and roll up.
*For Phase 1, just skip the oil. For Phase 2, skip the oil and serve over a salad.
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!