Pork Tenderloin Tacos with Spicy Corn Salsa
Servings 4
Equipment
- Large cast iron skillet
Ingredients
Pork:
- ¼ cup soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- Freshly cracked black pepper to taste
- 1 lb pork tenderloin silver skin removed, and cut into ¼-inch slices, then into ⅛-inch strips
Baja Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1-2 tsp sriracha sauce to taste
- 1-2 tsp adobo sauce to taste
- Juice of one lime or more if desired
- Pinch of salt
Other Ingredients:
- Spicy corn salsa click the link up above for the recipe
- 1 tbsp vegetable oil divided
- Corn or flour tortillas
- Avocado thinly sliced
- Cotija cheese crumbled
- Serrano pepper sliced
- Lime weddges
- Salsa
- Hot Sauce
Instructions
- Prepare the marinade by combining the soy sauce, lime juice, honey, chili powder, cumin, garlic powder, and black pepper in a large zip-lock bag.
- Marinate the pork by adding sliced pork to the marinade. Seal the bag and set aside to marinate for 15 minutes.
- Meanwhile, make the Baja sauce by combining the sour cream, mayonnaise, sriracha sauce, adobo sauce, lime juice, and a pinch of salt in a small glass jar and whisking until well combined. Set aside to allow the flavors time to mingle.
- Make the spicy corn salsa. Click the link up above for the recipe.
- After at least 15 minutes of marinating, remove the pork from the marinade and place it on paper towels to drain excess liquid. Side Note: This will allow the pork to caramelize when cooking instead of steaming.
- Cook the pork by heating a large cast-iron skillet over medium-high heat for at least 5 minutes, until HOT.
- Add half of the vegetable oil to the HOT cast-iron skillet, then add half of the pork, spreading it out evenly. Leave alone for 2 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into a bowl and cover with a foil tent, and set aside.
- Add the remaining half of the vegetable oil to the HOT cast-iron skillet. Add the remaining pork and cook, spreading it out evenly. Leave alone for 2-3 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into the bowl with pork.
- Cook the tortillas over a gas flame for a few seconds on each side until they are lightly charred and pliable. Side Note: You can also cook them in a dry, hot skillet for a few minutes, or wrap them in a towel and microwave for 30 seconds.
- Prepare the tacos by spooning some Baja sauce down the center of the tortilla. Add some pork, spicy corn salsa, avocado slices, cotija cheese, and serrano slices.
- Serve with lime wedges, Baja sauce, salsa, and hot sauce. Enjoy!