Cumin-Crusted Pork Soft Tacos

Ingredients

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

Other

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.