Cumin-Crusted Pork Soft Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Lightly coat the tortillas with cooking spray before heating to keep them from splitting. They can also be heated in a grill pan. Garnish with sliced green onions, if desired. Ingredients:
2 teaspoons ground cumin |
1 teaspoon cumin seeds, crushed |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 (1-pound) pork tenderloins, trimmed |
1 tablespoon olive oil |
2 cups frozen whole-kernel corn, thawed |
1 cup quartered grape tomatoes |
1 cup cubed peeled avocado |
1/2 cup diced red onion |
1/3 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/2 teaspoon salt |
2 (15-ounce) cans black beans, rinsed and drained |
remaining ingredients |
2 cups reduced-fat sour cream |
1 tablespoon canned chipotle chile in adobo sauce, chopped |
30 (6-inch) corn tortillas |
Directions:
1. Preheat oven to 425°.
2. To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
3. To prepare salsa, combine corn and next 7 ingredients (through beans).
4. Combine sour cream and chipotle in a blender; process until smooth.
5. Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.
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