I love Mexican food and we have a fabulous Mexican restaurant we both love. Sadly, going out for Mexican food can be the kiss of death if you're trying to lose or maintain your weight. Rather than settling for the occasional treat at our favorite restaurant, I like to prepare more healthful versions of our go-to Mexican meals at home. This recipe, from WW's Dining for Two cookbook, was a real winner with a few small changes. The bonus is it took so little time to prepare and there were no leftovers.
1 tsp olive oil
1 (8 oz) pkg mushooms, sliced or diced
1 small onion, finely chopped
1 small red pepper, seeded and chopped
1/2 lb pork tenderloin, chopped
1/2 tsp salt
1/2 - 1 tsp cumin
1/2 cup your favorite salsa
3 (6 inch) low-fat flour tortillas
1/4 cup shredded pepperjack or Monterey Jack cheese
Heat the oil in a large, nonstick skillet over high heat. Add the mushrooms, onions, and red pepper and cook until tender, about 6 minutes. Transfer to a bowl.
Sprinkle the pork with salt and cumin and cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and the mushroom mixture and cook until heated through, about 2 minutes. Transfer to a bowl and wipe the skillet clean with a paper towel.
Spray the skillet with nonstick spray and set over medium heat. Cook tortillas, one at a time, just until golden on the bottom, about 1 1/2 minutes.
Place the tortillas, toasted side up, on a work surface. Spread the pork mixture over half of each tortilla and sprinkle each with one-third the cheese. Fold the unfilled tortilla over the filled half.
Spray the skillet with nonstick spray and set over medium heat. Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.
Per serving (1 1/2 tacos): 399 cal, 14g fat, 32g carb, 37g prot
I served these with fat free refried beans and homemade guacamole and had to suppress a few "ole's" during dinner. These were seriously good, filling and flavorful. I'm sure you could substitute chicken, shrimp, or even tofu for the pork and have an equally delicious treat. Next time, a Skinny Girl margarita will be my garnish.