Chipotle Pork Tacos

Normally I am very opposed to yummy noises but tonight I couldn't help making them myself. I have been looking forward to these pork tacos all week. Maybe I am just in the mood for Mexican food but regardless these are so tasty they will have you craving them. For the meat we just bought 1 1/2 lbs of boneless skinless pork ribs and saved 1/2 lb for another recipe we are doing this week. When rating them we were wishing we could go above 5 to show just how much we love this recipe. 13.75 out of 5 stars. Ok, 5 out of 5 stars...

Recipe from Cooking Light

Serves: 4

Ingredients

• 1 (1-pound) pork tenderloin trimmed
• 1 1/2 teaspoons finely grated lime rind
• 1 tablespoon fresh lime juice
• 2 teaspoons minced fresh oregano
• 1 teaspoon brown sugar
• 2 teaspoons chopped chipotle chile in adobo sauce
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon salt
• Cooking spray
• 1 cup thinly sliced shallots
• 2 teaspoons olive oil
• 8 (6-inch) corn tortillas
• 1/4 cup reduced-fat sour cream
• Chopped cilantro (optional)

Directions

1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt). 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink. Add pork to shallots. 3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.

Amount Per Serving

Calories: 299

Fat: 9.3g

Cholesterol: 80mg

Sodium: 253mg

Carbohydrate: 27.4g

Fiber: 2.6g

Protein: 27.3g