Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 2.
- 3 Tbsp. olive oil
- Juice of 1/2 lime (about 1 Tbsp.)
- 2 tsp. chile powder
- 1 tsp. cumin
- 1 clove garlic, crushed
- 1/4 tsp. salt
- 1 boneless, 1-inch thick pork loin chop (about 12 oz.)
- 2 Tbsp. oil
- 1 tsp. chile powder
- 1/4 red (or green) bell pepper, cored and sliced into strips
- 1 tsp. cumin
- 1/2 small jalapeno, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh tomato
- 2 green onions, coarsely chopped
- 4 flour tortillas
- Optional garnishes:
- Sliced avocado or guacamole
- Sliced black olives
- Sour cream
- Cheese sauce or grated cheese
1. Combine marinade ingredients in a 1-quart zippered bag. Add chop and marinate, turning occasionally, in the refrigerator for 4 hours.
2. Heat oven to 180 degrees. Wrap tortillas in a couple of paper towels and warm on a cookie sheet in the oven.
3. Remove chop from bag and pat dry. Sprinkle both sides with chile powder.
4. Heat 1 tablespoon oil in a heavy skillet (cast iron is best, don't use non-stick) over high heat until just short of smoking. Add chop and cook for one minute, reduce heat to medium-low and flip chop. Cover and cook 5 - 7 minutes.
5. Remove chop to a pie pan and place in oven to keep warm.
6. Add remaining oil to pan and increase heat to medium. Add peppers, sprinkle with cumin and cook until just softened, stirring occasionally. Add jalapeno and garlic and cook one minute more. Add tomato and green onion and cook 1 minute longer, remove from heat and cover.
7. Slice pork chop very thin across the grain. Add pork to skillet and mix.
8. Divide mixture equally between tortillas and add garnishes.