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Cumin Crusted Pork Tacos

Some of the best tacos you've ever had paired with a delicious homemade salsa.

Per Serving: Calories 345; Fat 11g (sat 2 g); Protein 24g; Cholesterol 6 mg; Sodium 427mg; Fiber 6g; Carbohydrate 40g (based on corn tortilla)
Yield: Serves 15 - 2 tacos each



  • 2- 1 pound Pork tenderloins, trimmed
  • 3 tsp. Ground cumin
  • 1 tsp. Paprika
  • ½ tsp. Salt
  • ¼ tsp. Black pepper
  • 1 Tbsp Olive oil 


  • 2 cups Frozen corn thawed
  • 1 cup Quartered grape tomatoes                
  • 1 cup Peeled avocado cubed
  • ½ cup Diced red onion
  • 1/3 cup Chopped fresh cilantro or 2 TB. Garden Gourmet
  • 2 Tbsp. Fresh lime juice
  • ½ tsp. Salt
  • 2 (15oz.) Cans of black beans rinsed and drained 

  • Reduced Fat Sour Cream if desired 


  1. Preheat oven to 425 degrees F

To Prepare Pork: 

  1. To prepare pork, combine the spices. Rub cumin mixture over pork
  2. Roast or grill for 15 minutes or until thermometer registers 155 degrees F
  3. Remove pork from oven; let stand 5 minutes
  4. Cut pork across grain into thin slices

To Prepare Salsa:

  1. Combine corn and next 7 ingredients (through beans)

To Assemble Tacos:

  1. Spoon about 1 ounce of pork onto each tortilla. Top with 2 Tbsp Salsa and 2 tsp reduced fat sour cream (if desired). Fold in half.

Source: Sheryl Lozicki, RD, MBA of HomeToHealthyMeals.com

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