Spicy Pork-and-Bell Pepper Tacos

Name: Spicy Pork-and-Bell Pepper Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 355 milliliters green bell pepper strips (about 1 large); 355 milliliters red bell pepper strips (about 1 large); 355 milliliters yellow bell pepper strips (about 1 large); 2 teaspoons bottled minced garlic; 6 8-inchs (8-inch) fat-free flour tortillas; 1 teaspoons ground red pepper; 2 teaspoons dried Italian seasoning; 680 grams pork tenderloin, trimmed and cut into 1/2-inch strips; 85 grams 3/4 cup shredded reduced-fat cheddar cheese; 177 milliliters bottled salsa; 0 teaspoons salt; 4 teaspoons vegetable oil, divided

You can never have too many main course recipes, so give Spicy Pork-and-Bell Pepper Tacos a try. One portion of this dish contains around 33g of protein, 10g of fat, and a total of 372 calories. This recipe serves 6. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of bell pepper strips, bottled salsa, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Combine the first 4 ingredients in a medium bowl.

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Bowl

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add pork, and cook for 8 minutes or until the pork loses its pink color.

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Pork

Remove from pan; keep warm.

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Frying Pan

Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add bell peppers, garlic, and 1/4 teaspoon salt, and saut 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold.

Ingredients you will need

Bell Pepper

Tortilla

Cheese

Garlic

Pepper

Salsa

Pork

Salt

Serve with lime wedges, if desired.

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Lime Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

355milliliters

green bell pepper strips (about 1 large)355milliliters

red bell pepper strips (about 1 large)355milliliters

yellow bell pepper strips (about 1 large)2teaspoons

bottled minced garlic 68-inchs

(8-inch) fat-free flour tortillas 1teaspoons

ground red pepper 2teaspoons

dried Italian seasoning 680grams

pork tenderloin, trimmed and cut into 1/2-inch strips 85grams

3/4 cup shredded reduced-fat cheddar cheese 177milliliters

bottled salsa 0teaspoons

salt 4teaspoons

vegetable oil, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.