Cumin-Crusted Pork Soft Tacos

Well D halved the recipe for this one. It was really very good. We didn't use the sour cream or chipotles, because I left the sour cream at the grocery store in the dairy section (it wasn't on the list). However, even with out it we devoured our portions. I really liked the salsa.

We had with yellow rice.

Cumin-Crusted Pork Soft 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.

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

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.
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.


Yield: 15 servings (serving size: 2 tacos)

CALORIES 345 (29% from fat); FAT 11.1g (sat 4g,mono 4.1g,poly 1.4g); PROTEIN 24.6g; CHOLESTEROL 68mg; CALCIUM 157mg; SODIUM 427mg; FIBER 5.8g; IRON 2.6mg; CARBOHYDRATE 40g

Cooking Light, SEPTEMBER 2005