1-1/2 Tbls. ancho chili or hot Mexican chili powder
1 t. kosher salt
1/2 t. dried oregano
1/4 t. ground cumin
1/8 t. coarse black pepper
pinch of cinnamon
pinch of allspice
1-1/2 lb. pork tenderloin, cut into 1/3-inch cubes
1 medium onion, chopped
2 Tbls. cider vinegar
5 Tbls. minced fresh cilantro (1/4 c. + 1 Tbls.)
3 Tbls. extra-virgin olive oil
8-10 (8-inch) whole wheat tortillas, warmed
1 to 1-1/2 c. Monterey jack cheese, shredded
2 avocados, peeled and mashed
low-fat sour cream
shredded lettuce (about 2 cups)
salsa
1 lime, cut into wedges
In a large bowl, mix the ancho or Mexican hot chili powder, salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork cubes, chopped onion, cider vinegar and 1/4 c. cilantro and mix well. Marinate about an hour if you prefer.
Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through.
Transfer the pork to a colander lined with paper towel to absorb the grease. Sprinkle with remaining tablespoon of chopped cilantro. Transfer pork to a serving bowl.
On a warm tortilla, spread a little sour cream, a little mashed avocado and top with lettuce, spoon full of salsa, pork, cheese and squeeze juice from lime wedge. Roll up and enjoy.