Ingredients
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch strips
Cooking spray
2 cups julienne-cut red bell pepper, (about 1 medium)
2 cups julienne-cut green bell pepper, (about 1 medium)
1 cup thinly sliced onion
3 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
8 (8-inch) low-fat flour tortillas
1 1/2 cups diced mango (about 1)
1/4 cup fat-free sour cream
Preparation
Preparation Combine juice, cumin, and pork in a medium bowl, tossing well to coat. Let stand 5 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 4 minutes or until done. Remove from pan.
Recoat pan with cooking spray. Add peppers and onion; cook 6 minutes or until tender. Add garlic and pork; cook for 1 minute. Add 1 tablespoon soy sauce and sugar; cook 1 minute. Remove from heat.
Warm the tortillas according to package instructions. Serve pork mixture with tortillas, mango, and sour cream.
