This hearty dinner is topped with a bright crema and lime.
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
In bowl, toss pork slices with 2 tbsp of the oil, chili powder and lime zest and juice. Season with salt and pepper.
In large skillet, heat 1 tbsp of the oil over medium-high heat. Add pork and cook, turning pork a few times during cooking time, until golden, 3 to 4 minutes. Set aside and keep warm.
In same skillet, heat remaining 1 tbsp oil. Add onion and jalapeño; cook, stirring often, until tender-crisp, 2 to 3 minutes. Add reserved pork to skillet and cook, stirring often, for 1 to 2 minutes.
Serve over cooked quinoa and top with cilantro and lime wedges, if using. Serve with Cilantro & Avocado Crema.
Cilantro & Avocado Crema:
In blender, combine 1/3 cup sour cream, 1 avocado, chopped, 1/4 cup fresh cilantro, 4 to 6 fresh baby spinach leaves, 1 tbsp lime juice, and 1 tsp maple syrup. Season with salt and pepper. Blend until smooth and creamy. Makes 2/3 cup.
Nutritional facts Per serving: about
- Iron 2 mg
- Fibre 4 g
- Sodium 250 mg
- Sugars 3 g
- Protein 28 g
- Calories 395
- Total fat 26 g
- Cholesterol 90 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
