Pork Tenderloin Tacos
- 1 pound pork tenderloin, trimmed and cut into 1/2 inch-cubes
- 2 teaspoons ground cumin
- 2 teaspoons chili powder or chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional) - optional
- 4 tablespoons olive oil - divided
- 1 yellow onion - sliced
- 2 tablespoons fresh chopped cilantro
- 1 lime
- 4 tortillas (taco size) - warmed
- In a bowl, or in a Ziploc bag, mix the spices together.
- Toss the spices together with the pork so that pork is coated well.
- Heat 2 tablespoons oil in a large skillet medium-high heat.
- Add pork pieces and brown a few minutes on both sides. Don’t overcrowd the pan. You may have to do this in batches.
- Add remaining oil and onion and cook another 3 to 4 minutes stirring often until onion starts to soften and pork is cooked through.
- Stir in cilantro. Squeeze fresh lime juice on top. Toss to coat.
- Serve pork in warm tortillas.
To heat the tortillas you can place them one-by-one in a dry skillet. Heat about 30 seconds or until soft and warm. You can also wrap them in a clean towel as you go to keep warm. You can also wrap them in a clean dish towel or slightly damp paper towel and warm them in the microwave for a few seconds.
Calories: 367kcal | Carbohydrates: 21g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 592mg | Potassium: 605mg | Fiber: 3g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.