Pork And Zucchini Tacos
 
2   boneless pork loin chops
  onehalf teaspoon salt
  onehalf teaspoon pepper
3 Tbsp  olive oil or vegetable oil
1 lb.  zucchini (3 or 4 small)
1 medium  onion, about 1 cup diced
1   jalapeno or other fresh, hot chili pepper
  up to 20 corn tortillas, warmed and pliable
 
sprinkle pork chops with salt and pepper and set aside. heat cooking oil 
in a 10 or 12-inch skillet over medium-high heat. trim the zucchini, cut 
them in half-inch dice and add them to the skillet, but do not stir. 
peel and dice onion. add it to the skillet. mince the hot chili and add it 
to the skillet. stirring only occasionally, cook the vegetables to brown 
them. slice the pork chops into thin strips. add to the skillet. 
increase heat to high and stir constantly for three to five minutes until 
pork is cooked through. serve in a bowl for self-service and pass warm 
tortillas, grated monterey jack cheese, salsa or picante sauce and other 
toppings you like for tacos. spoon a little into a single or stack of two 
tortillas, then top as desired. nutritional analysis per serving: (with 1 
ounce jack cheese): 400 calories, 24 grams fat, 19 grams protein, 26 grams 
carbohydrate, 2 grams fiber, 490 milligrams sodium. fast lane features 
menus for busy cooks. recipes use a minimum of ingredients and allow 
express checkout at the supermarket. flour, sugar, salt, pepper and oil or 
butter are presumed to be on hand. 
 
 
-- 
(ID: 1406) Mirror: rec.food.recipes: Fri, Sep 9, 2005


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