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Cumin-Crusted Pork Soft Tacos

Photo: Oxmoor House
Yield 15 servings (serving size: 2 tacos)
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

  • Pork:
  • 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
  • Salsa:
  • 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

Nutrition Information

  • calories 345
  • caloriesfromfat 29 %
  • fat 11.1 g
  • satfat 4 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 24.6 g
  • carbohydrate 40 g
  • fiber 5.8 g
  • cholesterol 68 mg
  • iron 2.6 mg
  • sodium 427 mg
  • calcium 157 mg

How to Make It

  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.