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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light Ingredients:
1 tablespoon fresh lime juice |
1 teaspoon ground cumin |
1 (1 lb) pork tenderloin, trimmed, cut into 1/2-inch strips |
cooking spray |
2 cups julienne-cut red bell peppers (about 1 medium) |
2 cups julienne-cut green bell peppers (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 mangoes (about 1) |
1/4 cup nonfat sour cream |
Directions:
1. Combine juice, cumin, and pork in a medium bowl, tossing well to coat. Let stand 5 minutes.
2. 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.
3. Recoat pan with cooking spray. Add peppers and onion; cook 6 minutes or until tender. Add garlic and pork; cook for 1 minute.
4. Add 1 tablespoon soy sauce and sugar; cook 1 minute. Remove from heat.
5. Warm the tortillas according to package instructions. Serve pork mixture with tortillas, mango, and sour cream.
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