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Cilantro-Lime Pork Tacos

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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


  1. Heat a large nonstick skillet over medium-high heat.
  2. Sprinkle the pork with the cumin, chili powder, salt, and black pepper.
  3. Add 2 teaspoons olive oil (for Phase 3 only) to the pan.
  4. Add the pork, and sauté 4 minutes or until browned.
  5. Transfer the pork to a bowl.
  6. Add the onion and jalapeño to pan; sauté 3 minutes or until crisp-tender.
  7. 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.
  8. Return the pork and accumulated juices to pan.
  9. Stir in 3 tablespoons of the cilantro and the lime juice; cook 1 minute or until the pork is done.
  10. Heat the tortillas according to package directions.
  11. 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.

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