Cumin Crusted Pork Tacos

Ingredients
Pork:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed (I didn't have this so substitued with extra ground cumin)
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 (I use canned and it is fine)
1 cup quartered grape tomatoes (I just used vine ripened tomatoes diced)
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 (We didn't have this at the commisary so I just used chipotle chili powder, you can also skip this and just use sour cream if you don't want the spice)
30 (6-inch) corn tortillas

Directions:
*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.

Yummy and very healthy!

Makes enough to serve 4-6 easily with leftovers.

**The salsa is also really good just for eating with chips.

Source: Cooking Light

Submitted by: Lori Cover