Difficulty: Easy - for beginners
1 (1-pound) pork tenderloin, trimmed (I always buy a 3-4 lb tenderloin and have the butcher trim the fat and cut it into 1-lb portions)
1.5 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chiles in adobo sauce (look for them in a can in the Hispanic section of the grocery store)
2 teaspoons minced garlic
1/4 teaspoon salt
1 cup thinly sliced shallots
8 (6-inch) corn tortillas (I used whole wheat flour tortillas instead)
reduced-fat sour cream
shredded Monterrey Jack cheese
Place tenderloin between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness. Remove plastic wrap. Cut pork into think strips. Combine pork, lime rind, and next 6 ingredients (through salt).
Heat a large skillet over medium-high heat. Add some olive oil and the shallots; saute until tender. Place shallots in a large bowl.
Add some more olive oil and the pork; saute until no longer pink. Add to bowl with shallots.
Warm tortillas according to package directions. Serve with shredded cheese, sour cream, and cilantro. Enjoy!