Minutes Prep time: 25
Minutes Total time: 85
Servings: 4
Difficulty: easy
1 pound pork tenderloin, cut into thin strips
3/4 cup P.F. Chang's® Kung Pao Sauce, divided
1 tablespoon vegetable oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
2 cups shredded romaine lettuce
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
8 flour tortillas (6 inch), warmed
thinly sliced jalapeño pepper rings
fresh lime wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 114 mg | 11% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 62 mg | 21% |
| Total Fat | 12 g | 19% |
| Iron | 4 mg | 22% |
| Calories | 426 kcal | 21% |
| Sodium | 1172 mg | 49% |
| Protein | 28 g | 56% |
| Saturated Fat | 3 g | 17% |
| Sugars | 16 g | 2% |
| Vitamin C | 135 mg | 225% |
Place pork in large resealable bag; pour in 1/2 cup Kung Pao sauce, seal and refrigerate at least 1 hour. Heat oil in large nonstick skillet over medium heat. Add half of pork to skillet and cook until browned and sauce begins to caramelize. Remove from skillet and repeat with remaining pork.
Divide pork evenly between each tortilla. Top with bell peppers, lettuce, green onion and cilantro. Drizzle with remaining Kung Pao sauce and serve with jalapenos and lime wedges.
Kung Pao Asian Street Tacos
