This could be a lot better. First of all, you don't need to use pork tenderloin. The price is really high, and if you use a cheaper cut, it's just fine. I don't know any Chinese restaurants (and I live in a city with a huge Asian population) that uses tenderloin for this kind of dish. Second, cut the pork into strips. "Cubes" is really non-descriptive, and if you cut the pork into stew-sized cubes, they will never get tender enough. Third, this is not really that spicy. I saw that from the start and put some chili sauce into the lime mixture and it still wasn't really spicy. Use lots of chili sauce. And fourth, cut back on the cornstarch in the lime juice or it will thicken immediately. At least that's what happened to me with a high heat burner. I added some Chinese rice wine to the lime mixture also, I think that helped but next time I will use the rice wine and omit the vinegar, which made it end up a little too acidic.

This was excellent with a few changes. First, I have no idea why anyone would use cooked shrimp. Throw in raw shrimp halved the long way (through the vein) about 2/3 of the way through the onion cooking. As soon as the shrimp is cooked, add chipotle. Here's the second thing. With the chipotle, add some cream. How much? Just enough to make it creamy, but not enough to make it sauce-like. Third, cook the tortillas in some oil, they taste a whole lot better. Once all that is done, it's a five star recipe.