Ingredients
- 1¼ pounds pork tenderloin, thinly sliced
- 1 teaspoon ground cumin
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 8 flour tortillas, warmed
- 1 avocado, cut up
- 1 cup fresh cilantro
- ½ cup sour cream
How to Make It
- Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Brown, in batches, in 1 tablespoon of the oil in a large skillet over medium-high heat, 1 to 2 minutes per side.
- Cook the onion and bell peppers in the remaining tablespoon of oil in a second skillet over medium heat until tender, 6 to 8 minutes. Serve the pork with the vegetables, tortillas, avocado, cilantro, and sour cream.
