Pork with Soft Tacos
- Total Time
Pepperjack cheese is Monterey Jack cheese with tasty bits of jalapeño peppers. It melts beautifully and makes a great addition to sandwiches such as this one.
olive oil1 tsp
cremini mushroom(s)8 oz, packaged and sliced
uncooked onion(s)1 small, finely chopped
uncooked lean pork tenderloin½ pound(s), chopped
table salt¼ tsp
ground cumin¼ tsp
fat free salsa½ cup(s), or roasted-tomato salsa
fat free flour tortilla(s)3 small, or low-fat, (6-inch)
reduced-fat shredded Monterey Jack cheese¼ cup(s), shredded, or pepperjack cheese
- 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.
- 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.
- 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.
- 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.