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Recipe Summary

prep:
15 mins
chill:
1 hr
cook:
15 mins
Servings:
4
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Ingredients

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Directions

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  • Whisk together orange juice, red pepper flakes, 1 teaspoon olive oil, the garlic and chili powder in small bowl. Pour into gallon-size resealable plastic food-storage bag. Add pork; seal. Refrigerate to marinate for at least 1 hour.

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  • Remove pork from marinade; drain well. Discard marinade. Heat 1 teaspoon oil in nonstick skillet over high heat. Add pork; sauté until cooked, 5 to 7 minutes. Remove pork to plate; cover to keep warm.

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  • Add remaining teaspoon olive oil and onion to large skillet; sauté for 3 minutes. Add zucchini, squash and jalapeño chile. Sprinkle with allspice, salt and pepper. Sauté until squash is just tender, about 5 minutes.

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  • Spoon vegetable mixture and pork into tortillas. Roll up; serve. Makes 4 servings.

Nutrition Facts

233 calories; total fat 7g; saturated fat 2g; cholesterol 50mg; sodium 453mg; carbohydrates 20g; protein 21g.

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