Cumin-Crusted Pork Soft Tacos

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

Preparation

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.