Lime Cilantro Pork Tacos

Lime Cilantro Pork Tacos
Serves 4. Each serving = 1 complete Lean & Green Meal.
Serving Size: 3 Tacos with ½ cup jicama fries.

Ingredients

• 1¼ lb raw pork tenderloin
• Cooking spray
• ¼ tsp salt
• 1/8 tsp pepper
• ¼ cup diced onion
• 1 cup thinly sliced bell pepper
• ½ cup diced jalapeno pepper, with seeds removed
• 2 cups jicama, peeled and cut into ¼-inch sticks
• 6 tsp lime juice, divided
• ½ cup chopped fresh cilantro, divided
• ¼ tsp red pepper flakes
• Salt and pepper to taste (optional)
• ½ cup low-sodium chicken broth
• 1 cup plum tomatoes
• 12 sturdy lettuce leaves (romaine, etc.)

Directions

1. Trim off any visible fat from pork tenderloin, and slice into thin strips.
2. Heat a large, non-stick skillet over medium-high heat, and lightly coat with cooking spray. Toss the pork in the pan and sprinkle with salt and black pepper. Cook until done (internal temperature of 145° F). Remove from heat, and set aside.
3. As the pork cooks, prepare the jicama fries. Mix jicama slices with two teaspoons lime juice, ¼ cup fresh cilantro, and red pepper flakes in a large bowl, and toss until well-incorporated. Season lightly with salt and pepper. Refrigerate until ready to serve.
4. Sauté the onions, bell pepper, and jalapeno peppers until tender, about five minutes.
5. Pour in broth, reduce heat, and simmer for a minute, scraping the pan to loosen any browned bits.
6. Stir in the tomatoes and simmer for an additional two minutes.
7. Add the pork—and any juices—back to the pan, and stir in remaining cilantro and lime juice. Cook for one minute.
8. Scoop a portion of the mixture into a sturdy piece of lettuce to enjoy like a taco. Serve with jicama fries.

Like this recipe? Then check out The Front Burner™ with Chef Jason for more!