2 ½ OZ. PROTEIN*, 1 VEGGIE, 1 DAIRY, AND 1 CARB
1½ tbsp ancho chili powder
½ tsp dried oregano
¼ tsp ground cumin
1/8 tsp freshly ground pepper
Pinch of cinnamon
Pinch of allspice
2½ oz - pork tenderloin, cut into 1/3" cubes
1 medium white onion, chopped
2 tbsp cider vinegar
5 tbsp minced cilantro
2 ½ oz fat free shredded mozzarella cheese
1 warmed 6" fat-free tortilla
In a large mixing bowl, mix together the first 6 ingredients.
Add the pork, onion, vinegar & ¼ cup of the cilantro and mix well.
At this point you may either cover and refrigerate the pork in the marinade for up to an hour or continue to the next step.
In a large non-stick skillet, add the pork and stir-fry over moderately high heat until browned outside and just cooked through.
Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 tbsp of cilantro.
Place the pork on the warmed tortilla and serve with sautéed onions, lettuce, tomatoes or pico de gallo.