Cut pork tenderloin into ½ to ¾ inch cubes. Place in a large resealable bag or large bowl and pour Skinny Latina over it and coat well. Place in refrigerator for a minimum of 2 hours and up to 4.
Place your tortillas wrapped tightly in heavy duty aluminium foil and place in a 300 degree oven for at least 20 minutes. Keep in a warm oven until ready to eat.
Heat a cast iron skillet to medium high. Remove the carnitas from marinade and pat dry. Combine the garlic powder, paprika, ½ t each of salt and pepper and sprinkle over marinated carnitas. Heat olive oil in skillet until very hot but not smoking.
Place carnitas in the skillet in a single layer, they should sear loudly at first. Resist the urge to stir them for 3 minutes. Then turn them making sure they are fully seared on all sides. About 4 to 5 minutes more.
To build tacos, place 6 to 7 pieces of carnitas in the tortilla, add pico de gallo, sour cream, cheese, chopped cilantro, and a dash of Skinny Latina Hot sauce.
