Pepper and Pork Loin Tacos
Serve with rice if desired.

Servings: 6

1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon ground red pepper
1/4 teaspoon kosher salt

2 teaspoons vegetable oil, divided
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 garlic clove, minced
1/4 teaspoon kosher salt

6 (8-inch) whole wheat flour tortillas (we used Mission Carb Balance Whole Wheat Tortillas)
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
3/4 cup bottled salsa
Lime wedges (optional)

Combine the first 4 ingredients in a medium bowl. Heat 1 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 1 teaspoons oil in pan 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.

Per Serving (2 tacos): 255 Calories; 9g Fat (30.8% calories from fat); 3g Saturated Fat; 22g Protein; 22g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 635mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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