Pork Tacos

By Tonya_Speed

NUTRITION per serving: 303 Calories; 9g Fat; 28g Protein; 27g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 560mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Fat. Points: 6

Ingredients

• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 1/2 pounds lean pork tenderloin, cut into bite-size chunks
• 1 tablespoon olive oil
• 6 (8-inch) whole wheat tortillas
• Optional garnishes: Shredded cheese, salsa, sour cream, guacamole

Preparation

Step 1

In a large zipper-topped plastic bag, combine all spices; add pork, seal the bag and toss until all of the pork chunks are equally covered with the dry rub. Refrigerate for at least 2 hours. Heat the olive oil in a large skillet over medium-high heat; add pork and saute for 5 to 7 minutes or until cooked through. Pile pork onto warmed tortillas and add any desired garnishes.

SERVING SUGGESTION: Corn on the cob and a big salad.
VEGETARIAN: Instead of pork, use 2 cans of black beans; heat and season to taste.
KOSHER: Use boneless skinless chicken thighs instead of pork.
GLUTEN FREE: Use gluten free tortillas.