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Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley

Spicy Pork-and-Bell Pepper Tacos

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."

Cooking Light JUNE 2001

  • Yield: 6 servings
  • Total time: 29 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 25%
  • Fat: 9.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 32.2g
  • Carbohydrate: 31.2g
  • Fiber: 2.9g
  • Cholesterol: 83mg
  • Iron: 4.3mg
  • Sodium: 839mg
  • Calcium: 148mg
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