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

Prep Time 10

Cook Time 30

Total Time 40

Servings tacos

Calories 178kcal

Author Sara Welch

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

Preheat the oven to 400 degrees. Heat the oil in a large pan over medium high heat.
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.
Place the pan of pork into the oven and cook for 8 minutes or until desired level of doneness.
Let the pork rest for 5 minutes then thinly slice.
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.
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.
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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