Spicy Pork-and-Bell Pepper Tacos

Total time: 29 minutes

Yield: 6 servings

Ingredients

• 1 1/2  pounds  pork tenderloin, trimmed and cut into 1/2-inch strips
• 1 1/2  teaspoons  dried Italian seasoning
• 1/2  teaspoon  ground red pepper
• 1/4  teaspoon  salt
• 4  teaspoons  vegetable oil, divided
• Cooking spray
• 1 1/2  cups  red bell pepper strips (about 1 large)
• 1 1/2  cups  green bell pepper strips (about 1 large)
• 1 1/2  cups  yellow bell pepper strips (about 1 large)
• 1 1/2  teaspoons  bottled minced garlic
• 1/4  teaspoon  salt
• 6  (8-inch) fat-free flour tortillas
• 3/4  cup  (3 ounces) shredded reduced-fat cheddar cheese
• 3/4  cup  bottled salsa
• Lime wedges (optional)

Preparation

Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm.

Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and 1/4 teaspoon salt, and sauté 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold. Serve with lime wedges, if desired.

Nutritional Information

Calories:

341 (25% from fat)

Fat:

9.3g (sat 3.2g,mono 2.2g,poly 2.1g)

Protein:

32.2g

Carbohydrate:

31.2g

Fiber:

2.9g

Cholesterol:

83mg

Iron:

4.3mg

Sodium:

839mg

Calcium:

148mg