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Cumin-Crusted Pork Soft Tacos Recipe

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This recipe for Cumin-Crusted Pork Soft Tacos, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Henley
Added: Thursday, August 17, 2006


2 tsp. ground cumin
1 tsp. cumin seeds, crushed
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
2 (1-lb.) pork tenderloin, trimmed
1 tbsp. olive oil

2 c. frozen (or fresh) whole-kernel corn, thawed
1 c. quartered grape tomatoes
1 c. cubed peeled avocado
1/2 c. diced red onion
1/3 c. chopped fresh cilantro
2 tbsp. fresh lime juice
1/2 tsp. salt
2 (15 oz.) cans black beans, drained and rinsed

Remaining ingredients:
2 c. reduced-fat sour cream
1 tbsp. canned chipolte chile in adobo sauce, chopped
30 (6-inch) tortillas

Preheat oven to 425.

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.

To prepare salsa, combine corn and next 7 ingredients (through beans).

Combine sour cream and chipotle in a blender; process until smooth.

Warm tortillas in microwave (I put about 8 tortillas in between two damp paper towels and heat in microwave for 1 minute). Spoon about 1 oz. pork onto each tortilla. Top with about 2 tbsp. salsa and about 2 tsp. sour cream mixture. Fold in half.

Number Of Servings:
Number Of Servings:
15 servings (2 tacos)
Personal Notes:
Personal Notes:
This recipe is from "Cooking Light" magazine. As prepared it has about 11 g fat per serving. To make it healthier, use whole wheat tortillas. To make an even quicker dinner, you could grill the pork, use salsa from a jar and omit the sour cream mixture.




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