2 Teaspoons Chipotle Peppers in Adobo Sauce, Chopped
2 Teaspoons Minced Garlic
1/4 Teaspoon Salt
Cooking Spray
1 Cup Thinly Sliced Onions or Shallots
2 Tablespoons Oilve Oil
8 6inch Corn Tortillas
1/4 Cup Fat Free Sour Cream
Chopped Cilantro - Optional
Instructions
Place port tenderloin between 2 sheets of heavy duty plastic wrap; pound to 1/4 inch thick. Remove plastic, cut pork into thin strips. In a small bowl combine, rind, lime juice, oregano, brown sugar, chipotle peppers, garlic and salt. Add pork strips and stir until well coated.
Heat a large pan to medium-high heat. Coat pan with cooking spray. Add onion/shallots to pan and saute for 4-5 minutes until translucent, remove to a bowl. Add oil to pan and cook port for 3-5 minutes until no longer pink, stirring constantly. Add onions back into skillet and mix into pork.
Warm tortillas according to package directions. Spoon 1/3 Cup pork misture into each tortilla. Top with 1 1/2 teaspoons sour cream and cilantro if desired.