Directions:
- Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours.
- In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain.
- Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.79 Kcal (1104 kJ) | ||
| Calories from fat | 95.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 40.06mg | 13% | |
| Sodium | 1325.34mg | 55% | |
| Potassium | 351.28mg | 7% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 17.06g | 34% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 2mg | 11% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 164.3 Kcal (688 kJ) | ||
| Calories from fat | 59.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 16% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 13% | |
| Sodium | 825.45mg | 55% | |
| Potassium | 218.79mg | 7% | |
| Total Carbs | 14.45g | 8% | |
| Sugars | 0.98g | 6% | |
| Dietary Fiber | 1.15g | 7% | |
| Protein | 10.63g | 34% | |
| Vitamin C | 12.7mg | 34% | |
| Iron | 1.3mg | 11% | |
| Calcium | 20.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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