- 1 1/4 pounds boneless pork loin chops
- 1 lime, zested and juiced
- 3 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 7 teaspoons canola oil, divided
- 3 large bell peppers (any color), chopped
- 1 large onion, chopped
- 1 jalapeno pepper, finely chopped
- 1 cup loosely packed cilantro leaves, chopped
- 12 (6 inch) flour tortillas, warmed
- Slice pork into long, 1/2 inch-thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 teaspoons oil; toss to coat. Marinate at room temperature 20 minutes (or longer, or overnight, in the fridge).
- Heat 1 tablespoon oil in a wok (or 12-inch nonstick skillet) over medium-high heat. Add bell peppers, onion, and jalapeno stir-fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm.
- Return wok to medium-high heat. Add remaining 2 teaspoons oil and the pork; stir-fry until meat is seared and just cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.