Eating healthy doesn’t have to be bland, boring or dry. These lime-cilantro pork tacos are tangy, spicy and perfect for a light meal or something to eat on a warm day.

With the right ingredients and fresh flavors, healthy eating can be enjoyable too.

For this recipe, I used flour tortillas and sweet onions because I like how flour tortillas are softer and easy to handle, and I like the natural sweet flavors of cooked onions.

After making these tacos, I was amazed at how flavorful they were. These tacos were spicy enough to not want to add extra hot sauce, the pork was moist and the sauce was thick and savory.

What makes these tacos different from others is that this has natural broths and flavors that I can actually taste. With regular tacos, I would use ground beef, taco seasoning and fresh taco toppings such as cheese, lettuce and tomatoes.

However, my ground beef tacos were not as flavorful and were at times either dry or really salty from the taco seasoning.

This recipe was adapted from www.myrecipes.com

Lime-Cilantro Pork Tacos

1 pound pork tenderloin (thawed), trimmed and cut into thin strips

¼ teaspoon salt 1/8 teaspoon freshly ground black pepper

2 teaspoons olive oil

1 ½ cups onion, thinly sliced (Option to omit)

1 small jalapeno pepper, seeded and chopped (I used two small jalapenos)

½ cup fat-free, less sodium chicken broth

½ cup plum tomato, chopped

3 tablespoons cilantro, chopped

2 ½ tablespoons fresh lime juice

8 (6-inch) flour tortillas

Before prepping the ingredients, if you choose to use frozen pork, leave on a plate in the fridge overnight to thaw. Slice the pork into thin strips to ensure even cooking.

Heat large pan over medium-high heat and add oil. Next, sprinkle and rub salt and pepper on both sides of the pork.

When handling raw meat, it is very important that you wash your hands with soap and water each time before touching other kitchen tools or other food.

As soon as the pan is hot, add pork and cook for four minutes or until it is browned.

Once the pork is no longer pink and cooked through, remove it and place it in a bowl. By doing this it will be easier when adding the pork later on in the sauce.

Add in the onion and jalapeno to the same pan that the pork was cooked in and sautee them for five minutes. If you want to give your tacos more than just a kick, I recommend adding in two small jalapenos with the seeds in.

If you are not a big fan of onions, omit onions from the recipe and replace with another vegetable such as lettuce or beans and you can replace the flour tortillas with corn tortillas.

Pour in the chicken broth, reduce heat and cook for one minute while scraping the brown bits from the pork from the bottom of the pan. It’s called fond, and this process is called deglazing.

Add the tomato to the pan and simmer for two minutes.

Return the pork to the pan with the broth and vegetables and simmer for one more minute.

Heat the tortillas according to the directions on the label. Spoon ½ cup pork mixture into the center of each tortilla and then fold down the middle. Serve immediately with your favorite taco toppings.

Jane Park can be reached at [email protected]