Pork Fajitas with Mango

Randy Mayor
Ripe mango is such a wonderful and sweet accompaniment to the pork in this mouth-watering fajitas dish. Enjoy these with lime wedges and Mexican beer.

Yield:

4 servings (serving size: 1 1/2 cups pork mixture, 6 tablespoons mango, 1 tablespoon sour cream, and 2 tortillas)

Recipe from

Nutritional Information

Calories 410
Caloriesfromfat 20 %
Fat 9.1 g
Satfat 2.4 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 30 g
Carbohydrate 51.6 g
Fiber 4.1 g
Cholesterol 76 mg
Iron 3.8 mg
Sodium 579 mg
Calcium 147 mg

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

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.

Note:

Marge Perry,

January 2007