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Pork with soft tacos

6
Points®
Total Time
23 min
Prep
11 min
Cook
12 min
Serves
2
Difficulty
Easy
These delicious tacos feature chopped pork tenderloin that's flavored with cumin, store-bought salsa, and cooked-down mushrooms and onions. They're hearty and satisfying and so good, it'll be nearly impossible to eat just one. You also toast the tortillas in the skillet that you used to cook the filling, making cleanup a breeze. And the whole recipe can be made and on the table in less than 25 minutes. If you can find it, Pepperjack cheese is Monterey Jack cheese with tasty bits of jalapeño peppers. It melts beautifully and makes a really great addition to tacos such as this one.

Ingredients

Olive oil

1 tsp

Cremini mushroom

8 oz, packaged and sliced

Onion

1 small, finely chopped

Uncooked lean pork tenderloin

½ pound(s), chopped

Table salt

¼ tsp

Ground cumin

¼ tsp

Salsa

½ cup(s), or roasted-tomato salsa

Fat free flour tortilla

3 small, or low-fat, (6-inch)

Reduced fat shredded Monterey Jack cheese

¼ cup(s), shredded, or pepperjack cheese

Instructions

  1. Heat the oil in a large nonstick skillet over high heat. Add the mushrooms and onion and cook until tender, about 6 minutes; transfer to a bowl.
  2. Sprinkle the pork with the salt and add to the skillet; sprinkle with the cumin. Cook over high heat, stirring, until the pork is browned, about 3 minutes. Stir in the salsa and the mushroom mixture and cook until heated through, about 2 minutes. Transfer to a bowl and wipe the skillet clean with paper towels.
  3. Spray the skillet with nonstick spray and set over medium heat. Cook tortillas, one at a time, just until golden on the bottom, about 11/2 minutes. Place the tortillas, toasted-side up, on a work surface. Spread the pork mixture (about 2/3 cup) over half of each tortilla and sprinkle with one-third of the cheese. Fold the unfilled tortilla half over the filling.
  4. Spray the skillet with nonstick spray and set over medium heat. Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side. Yields 1 1/2 tacos per serving.

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