Mayo Clinic website
| 1 | tbsp chili powder |
| 1/2 | tsp oregano |
| 1/2 | tsp paprika |
| 1/4 | tsp ground coriander |
| 1/4 | tsp garlic powder |
| 1 | lb pork tenderloin |
| 1 | onion |
| 8 | tortillas |
| 1/2 | cup shredded cheese, low fat |
| 4 | medium tomatoes |
| 1 | cup salsa |
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler to medium high or 400 F.
- In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.
- Place the pork strips and onions in a cast-iron pan or grill basket. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 5 minutes.
- To serve, spread an equal amount of pork strips and onions on each tortilla, Top each with 1 tablespoon cheese, about 2 tablespoons tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in both sides of each tortilla up over the filling then role to close. Serve immediately.
Pork, Main Dish, Mexican, Quick
| Nutrition Facts | ||||||
Serving Size 196.8g |
||||||
Amount Per Serving |
||||||
|
Calories 205 Calories from Fat
54 |
||||||
% Daily Value* |
||||||
|
Total Fat
6.0g 9%
|
||||||
|
Saturated Fat
2.5g 12%
|
||||||
|
Cholesterol
52mg 17%
|
||||||
|
Sodium
268mg 11%
|
||||||
|
Total Carbohydrates
17.8g 6%
|
||||||
|
Dietary Fiber
3.1g 12%
|
||||||
|
Sugars
3.7g |
||||||
|
Protein
20.3g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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