Ww 5 Points Pork, Pineapple, and Chile Tacos |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From WW Magazine. Use fresh pineapple if you can for the best texture. Ingredients:
2 tablespoons fresh lime juice |
1 teaspoon chili powder |
1 large garlic clove, minced |
1/4 teaspoon cumin |
1/2 lb pork tenderloin or 1/2 lb well trimmed pork loin, sliced into thin strips |
2 teaspoons olive oil or 2 teaspoons canola oil |
2 poblano chiles, seeded, deveined, and sliced into 1/4-inch (wear gloves to prevent irritation) |
1 medium onion, halved lengthwise and thinly sliced |
1/4 teaspoon salt |
1 cup pineapple tidbits, drained if canned (1/2-inch pieces) |
8 (6 inch) corn tortillas |
Directions:
1. To prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. Drain, reserving the marinade.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
3. Return the skillet to the heat and add the chilies, onion, and salt. Cook, stirring, until nearly tender, about 8 minutes. Add the pork and its juices, pineapple, and reserved marinade. Cook, stirring until the pineapple is softened and the pork is cooked through, about 5 minute.
4. Meanwhile, heat the tortillas according to package directions.
5. To serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
6. 5 Points per serving (2 tortillas).
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