Pork And Zucchini Tacos

2 boneless pork loin chops
one-half teaspoon salt
one-half teaspoon pepper
3 tablespoons olive oil or vegetable oil
1 pound 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.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/