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Pork Soft-Shell Tacos

It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all! —Margaret Steele of North Vancouver, British Columbia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-inch strips
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 2/3 cup enchilada sauce
  • 1 tablespoon dry roasted peanuts
  • 1 tablespoon semisweet chocolate chips
  • 1 tablespoon raisins
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup frozen corn, thawed
  • 8 corn tortillas (6 inches), warmed
  • 1 cup shredded lettuce
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup sliced green onions

Directions

  • In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
  • Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
  • Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions
Nutrition Facts
2 each: 370 calories, 10g fat (3g saturated fat), 67mg cholesterol, 263mg sodium, 41g carbohydrate (0 sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
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