A lively salsa made with corn, green onion, and lime juice gives a Southwestern accent to these hearty fajitas. Unless you really prefer food on the mild side, don't omit the green hot sauce: It adds more flavor than heat. Toasting the tortilla adds a nice nuttiness and crisp texture.
Prep time: 15 minutes
Cook time: 20 minutes
4 servings
½ teaspoon salt
½ teaspoon garlic powder
1 package (about 1½ pounds) pork tenderloins, cut into ½-inch strips
2 tablespoons canola oil
SALSA:
½ cup corn
2 tablespoons fresh lime juice
½ cup sliced green onion
¼ teaspoon salt
8 low carb tortillas
cooking spray
½ cup shredded Mexican-blend or cheddar cheese
8 teaspoons green hot sauce
Combine salt and garlic powder and sprinkle evenly over pork strips; toss to coat. Heat ½ tablespoon of the canola oil in a 12-inch nonstick skillet over high heat. Add one-quarter of the pork; stir-fry 3 minutes until lightly browned. Transfer to a bowl. Repeat 3 more times with remaining pork.
Add corn to hot skillet and cook just 1 minute to brown; cool. Toss corn with remaining salsa ingredients in a bowl.
Clean skillet; heat over medium heat. Spray tortillas lightly with cooking spray and toast 2 at a time (on one side only), 1 to 2 minutes, until golden. Evenly divide pork, salsa, and cheese over toasted sides of tortillas; top each with a teaspoon of hot sauce. Fold tortillas in half and toast in skillet 1 to 2 minutes per side, until cheese is melted and tortilla is lightly toasted and crisped.
Tip: To make your own cooking spray, fill a spray bottle with canola or olive oil.
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