Servings: 8
Ingredients
- 1 tbsp extra-virgin olive oil divided
- 1 lb lean pork tenderloin, trimmed of visible fat and cut into 1/2-1 inch thick strips
- 1 cup chopped walnuts
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp ground cayenne pepper optional
- 1/4 cup water
- 1 lime juiced
- 16 yellow corn tortillas (6-inch) warmed
- 2 cups prepared fresh salsa
- 1 medium ripe avocado peeled, pitted, and sliced
- Optional garnishes: plain Greek yogurt, shredded cheddar cheese, shredded lettuce, fresh cilantro, black beans
Instructions
- Heat 1½ teaspoons olive oil in a large skillet over medium-high heat until hot. Add half of the pork; cook and stir 5 minutes or until browned and 145°F; set aside. Repeat with remaining olive oil and pork. Return browned pork to the skillet, add walnuts and reduce heat to low.
- In a small bowl, combine chili powder, cumin, garlic powder and cayenne pepper; add to the skillet with water and lime juice, stirring until evenly coated. Simmer 5 minutes or until heated through.
- Spoon pork-walnut mixture evenly into warmed corn tortillas, top with fresh salsa, avocado, desired garnishes and serve.
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