This recipe was originally in Light & Tasty (a magazine, now called Healthy Cooking) and adapted by my mom (Lorna Moser Acton). So good!
½ cup minced fresh cilantro
½ teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground cumin
1 pork tenderloin (1 pound), thinly sliced
1 teaspoon olive oil
1 small onion, sliced and separated into rings
1 medium red pepper, julienned
Flour or corn tortillas
Shredded cheddar cheese, sour cream, etc. (optional)
In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, sauté pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender. Sprinkle seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.
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