Pork & Bell Pepper Tacos

Yet another super awesome recipe from Cooking Light! Spicy Pork-and-Bell Pepper Tacos From Cooking Light Total time: 29 minutes 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips 1 1/2 teaspoons dried Italian seasoning 1/2 teaspoon ground red pepper 1/4 teaspoon salt 4 teaspoons vegetable oil, divided Cooking spray 1 1/2 cups red bell pepper strips (about 1 large) 1 1/2 cups green bell pepper strips (about 1 large) 1 1/2 cups yellow bell pepper strips (about 1 large) 1 1/2 teaspoons bottled minced garlic 1/4 teaspoon salt 6 (8-inch) fat-free flour tortillas 3/4 cup (3 ounces) shredded reduced-fat cheddar cheese 3/4 cup bottled salsa Lime wedges (optional) Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and 1/4 teaspoon salt, and sauté 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold. Serve with lime wedges, if desired. Yield: 6 servings NUTRITION PER SERVING CALORIES 341(25% from fat); FAT 9.3g (sat 3.2g,mono 2.2g,poly 2.1g); PROTEIN 32.2g; CHOLESTEROL 83mg; CALCIUM 148mg; SODIUM 839mg; FIBER 2.9g; IRON 4.3mg; CARBOHYDRATE 31.2g