These easy pork tacos get their fantastic flavor from lime juice, cilantro, and fresh jalapeño.
1 pound pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
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 chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6-inch) flour tortillas
How to Make It
Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food. Use the same pan to brown the pork and make the rave-worthy sauce.
Alright so your anniversary is coming up, or maybe you're like me and you're just married to a woman so wonderful that she deserves a romantic night. But there's a problem. You can't cook. Maybe you're pretty good at putting chicken fingers in the oven and maybe you've even managed to throw some chopped up potatoes on the stove without burning down the house a time or two but you're certainly not cut out to make a wonderful dinner to wow your better half.You sound like me! But fear not, this Lime-Cilantro Pork Tacos recipe is here to come to the rescue. I cooked this baby up on Friday night (the Fire department is right down the hill) and I'm proud to say my house is still standing and there weren't even any trips to the ER that night. Because despite looking intimidating, this recipe is actually really easy to make.Most of the ingredients are things you just chop up and the rest are even easier. No sweat. Hold the pork in place with a fork to make it easier to cut into strips, and everything else you can't mess up if you try, barring cutting a finger off. Do keep in mind that raw pork will contaminate anything it touches, including your hands (and by extension anything you touch) but just leave the water running and immediately toss the utensils and cutting board into the sink and wash your hands when you put the pork in the frying pan (it will be ok for the minute or so it takes to wash your hands). Protip, when you cut open a fresh jalapeno (don't use pickled jalas btw; she deserves better than that!) you'll notice that there's a white-ish part inside that all the seeds like to hang out near. This is the spiciest part of the pepper, and you can adjust the heat of the overall dish by removing some of it or even removing it completely. Also, use a steamer to warm up the tortillas if you want them to really turn out nicely.I substituted tenderloin for pork chops because they're much cheaper, and olive oil for canola because olive gives me stomach problems, but the recipe turned out great anyway. Making those substitutions, shopping at the right grocery store (Aldi), and having already had some of the ingredients that there's a good chance you have lying around too (salt and pepper, onions, cooking oil), I made this, a side of Spanish rice and a fancy Mexican-style dessert I also found at this site all from scratch for about the cost of one meal at a mid-cost restaurant, and we had PLENTY left over. And included in that cost I also snagged a candle and a fancy-looking candle holder for romantic effect. (Protip, you can also find music on youtube that is both mood and theme-appropriate by searching "Spanish guitar".)My wife and I were blown away by how delicious this is (especially since, if you recall I can't cook to save my life), and she sent a text message and pictures to all her friends, saying that any restaurant would love to have my cooking on their menu. I sent a text message of apology to all her friends' husbands because they won't be able to find a recipe to top this one that's even remotely this easy to make. But of course I also shared the secret with them so they can do it too.
Tasty but I would amend this the next time. Definitely too much liquid, so I would cut back on the broth. Would keep the tomatoes fresh on top, not cooked. But, the 15 yr old liked it so I can't complain!
This was delicious. I used pork loin instead of tenderloin, I like the thin layer of fat on the loin. Also I used half the broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional squeeze of lime juice. We had the tacos topped with some Mexican cheese and along side served spicy hot Mexican rice and refried beans. This would make great burritos, we will definitely have this several times a year.
I was not crazy about this recipe. Didn't have much flavor and was quite runny. I doctored up the finished product to make it more appetizing. I have much better recipes for pork tenderloin. Won't Make again.
Good meal, more what I would call a fajita really. I only made a few minor changes - canned minced jalapeno vs. fresh and I added 1/2 cup thinly sliced yellow pepper in with the onion. I also cut back on the chicken broth to 1/4 cup and let the broth and the lime juice to completely cook down, browning the pork/veggie mix. I omitted cooking the tomatoes and instead put them on fresh on top. DH added shredded cheddar cheese, salsa, and low fat sour cream. I added some cubed avocado. Good flavors, would definitely make again. Served with melon balls.
We liked his very much but I made a few changes based on what I had on hand. Instead of jalapenos I used 2 very small poblanos, sliced in thin strips. When everything was back in the skillet together I cooked for much longer than a minute; this not only ensured that the pork and peppers were done but also reduced the sauce making it much thicker. I used bottled lime juice so obviously there wasn't a good lime flavor (and I think another reviewer's comment about lime zest is a good idea). I had no fresh cilantro on hand, intended to use dry and then forgot! Served in corn tortillas with slices of avocado and a serving of Mexican rice on the side. I'll make this again! And I'll stick with the poblanos.
I was pleasantly surprised by the taste of this dish. It was very clean tasting and fresh, especially with summer produce. I would keep this for family only or for specific friends on a summer night. I did all the prep work ahead of time so that I could enjoy a sit down meal. I did what many other reviewers commented - only used 1/4 cup of broth.
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