- 2 teaspoons canola oil
- 1 lb. boneless NY pork chops, cut into strips
- 1 red pepper, thinly sliced
- 1 garlic clove, grated
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 cups jicama, diced
- 1 granny smith apple, seeded, diced
- 3 tablespoons cilantro, chopped
- 8-10 corn or flour tortillas, warmed
- 1/2 cup sour cream (optional)
- Salt and Pepper, to taste
In a large skillet up to medium heat, cook the pork and pepper strips with salt and pepper for 5-6 minutes or until pork cooked all the way through. In a medium bowl, whisk together the vinegar, lime juice, honey, mustard, salt and pepper. Add the jicama, apple and cilantro; mix together.
To serve, divide the pork and pepper mixture in the tortillas. Top each with some of the salsa. Serve with sour cream, if using.
Sponsor: Dan’s Market
