Ww 5 Points Lamb, Pineapple, And Chile Tacos

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 large garlic clove, minced
• 1/4 teaspoon cumin
• 1/2 lb lamb tenderloin or 1/2 lb well trimmed lamb loin, sliced into thin strips
• 2 teaspoons olive oil or 2 teaspoons canola oil
• 2 poblano chiles, seeded, deveined, and sliced into 1/4-inch (wear gloves to prevent irritation)
• 1 medium onion, halved lengthwise and thinly sliced
• 1/4 teaspoon salt
• 1 cup pineapple tidbits, drained if canned (1/2-inch pieces)
• 8 (6 inch) corn tortillas

Recipe

• 1 to prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the lamb. squeeze out the air and seal the bag; turn to coat the lamb. let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. drain, reserving the marinade.
• 2 heat the oil in a large nonstick skillet over medium-high heat. add the lamb and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
• 3 return the skillet to the heat and add the chilies, onion, and salt. cook, stirring, until nearly tender, about 8 minutes. add the lamb and its juices, pineapple, and reserved marinade. cook, stirring until the pineapple is softened and the lamb is cooked through, about 5 minute.
• 4 meanwhile, heat the tortillas according to package directions.
• 5 to serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
• 6 5 points per serving (2 tortillas).