Spicy Pork-and-Bell Pepper Tacos

Spicy Pork-and-Bell Pepper Tacos Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Looking for a quick and easy dinner recipe? Try these Spicy Pork-and-Bell Pepper Tacos and expect rave reviews from your family. One online reviewer says, "This is a very simple, quick weeknight meal, and also delicious."

Yield:

6 servings

Recipe from

Cooking Light

Recipe Time

Total Time: 29 Minutes

Nutritional Information

Calories 341
Caloriesfromfat 25 %
Fat 9.3 g
Satfat 3.2 g
Monofat 2.2 g
Polyfat 2.1 g
Protein 32.2 g
Carbohydrate 31.2 g
Fiber 2.9 g
Cholesterol 83 mg
Iron 4.3 mg
Sodium 839 mg
Calcium 148 mg

Ingredients

1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon ground red pepper
1/4 teaspoon salt
4 teaspoons vegetable oil, divided
Cooking spray
1 1/2 cups red bell pepper strips (about 1 large)
1 1/2 cups green bell pepper strips (about 1 large)
1 1/2 cups yellow bell pepper strips (about 1 large)
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
3/4 cup bottled salsa
Lime wedges (optional)

Preparation

Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm.

Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and 1/4 teaspoon salt, and sauté 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold. Serve with lime wedges, if desired.

June 2001
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