Using grilled pork tenderloin makes these fajitas lower in fat in than those made with beef flank steak.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler to medium-high or 400 F.

In a small bowl, stir together the cumin, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Place the pork strips and onions in a cast-iron pan or grill basket. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork strips and onions on each tortilla. Top each with 1 tablespoon cheese, 2 tablespoons tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold sides of tortilla over the filling, then roll to close.

• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into strips 1/2 inch wide and 2 inches long
• 1 small onion, sliced
• 8 whole-wheat flour tortillas, about 8 inches in diameter, warmed in the microwave
• 1/2 cup shredded sharp cheddar cheese
• 4 medium tomatoes, diced (about 3 cups)
• 4 cups shredded lettuce
• 1 cup salsa