PORK TENDERLOIN TACOS WITH CORN
SALSA
This
recipe for pork tenderloin tacos is thinly sliced seasoned pork, layered with
cabbage, corn salsa and creamy avocado sauce, all tucked inside warm flour
tortillas. A unique take on taco night!
Course Main
Cuisine Mexican
Keyword corn
salsa, pork tacos, pork tenderloin tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total
Time 40 minutes
Calories 178 kcal
Author Dinner
at the Zoo
Ingredients
·
1 pork
tenderloin (roughly 1 and 1/4 lbs)
·
2 teaspoons olive
oil
·
salt
and pepper to taste
·
2 cups shredded
purple cabbage
·
1
1/2 cups of corn kernels , fresh or frozen
·
1/4 cup chopped
cilantro
·
the
juice of 1 lime
·
2 tablespoons minced
red onion
·
2 teaspoons minced
jalapeno , seeded (remove veins for less heat)
·
1 ripe
avocado
·
2 tablespoons sour
cream
·
1/4 cup prepared
green salsa
·
8 taco
sized flour or corn tortillas
·
Optional:
Cilantro leaves and lime wedges for garnish.
Instructions
1.
Preheat
the oven to 400 degrees. Heat the oil in a large pan over medium high heat.
2.
Season
the pork generously with salt and pepper. Place the pork in the pan and sear on
all sides until golden brown, about 4-5 minutes per side.
3.
Place
the pan of pork into the oven and cook for 8 minutes or until desired level of
doneness.
4.
Let
the pork rest for 5 minutes then thinly slice.
5.
For
the corn salsa: mix together the corn kernels, cilantro, lime, red onion and
jalapeno. Season to taste with salt and pepper. Refrigerate until ready to use.
6.
For
the avocado sauce: Place the avocado, sour cream and green salsa in a food processor;
process until smooth. Add water, one teaspoon at a time, until desired
consistency is reaches. Add salt and pepper to taste.
7.
To
assemble: Warm the tortillas. Divide the cabbage and pork evenly among the
tortillas. Spoon on the avocado sauce and corn salsa. Garnish with cilantro
leaves or lime wedges if desired. Serve immediately.
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