Zest and juice of 1 lime

3 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

4 tsp. plus 1 T. canola oil

3 large bell peppers (mixed colors), seeded and cut into long, 1/2 inch thick strips

1 extra large onion, cut into 1/2 inch slices

2 jalapeno peppers, seeded and cut into thin strips

1 C. loosely packed cilantro leaves, tough stems discarded

12 6 inch flour tortillas, warmed

 

Slice pork into long, 1/2 inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 tsp. oil; toss to coat. Marinate at room temperature 20 minutes (or longer, or overnight, in the fridge). Heat 1 T. oil in a wok (or 12 inch nonstick skillet) over medium high heat. Add bell peppers, onion, and jalapeno; stir fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm. Return wok to medium high heat. Add remaining 2 tsp. oil and the pork; stir fry until meat is seared and just cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.

 

 

Yield:

Calories:

Fat:

Fiber: