1 lb. pork tenderloin, cut into thin strips
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp olive oil
1 ½ cups thinly sliced red onion
1 small jalapeño pepper, seeded and chopped (2 Tbsp canned, minced jalenpeño)
⅓ cup chicken broth
½ halved cherry tomatoes
3 Tbsp chopped fresh cilantro
2 ½ Tbsp fresh lime juice
8 small corn tortillas, yellow or white
Optional: Garnish with salsa, sour cream, and sliced avocado
Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
Heat corn tortillas in small skillet over high heat, with a drop of vegetable oil, until lightly toasted. Spoon ½ cup pork mixture into each tortilla; roll up. Optional: Garnish with salsa, sour cream, and sliced avocado
Recipe adapted from Cooking Light.