1 lb. pork tenderloin, trimmed and cut into thin strips
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. olive oil
1 1/2 C. thinly sliced onion
1 small jalape�o pepper, seeded and chopped
1/2 C. fat-free, less-sodium chicken broth
1/2 C. chopped plum tomato
3 T. chopped cilantro
2 1/2 T. fresh lime juice
8 (6-inch) flour tortillas

Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and saut� 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalape�o to pan; saut� 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 tortillas according to package directions. Spoon 1/2 C. pork mixture into each tortilla; roll up.

Yield: 4 servings
Serving size: 2 tacos

Calories: 416
Fat: 13.1g
Fiber: 3.6g