Quick Carnitas Tacos
Prep Time
30mins
Time to Table
30mins
Servings
6 (2 tacos per serving)
Ingredients
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound pork tenderloin
- 2 tablespoons vegetable oil
- 1 cup diced red onion
- 12 yellow corn taco shells
- 1 cup frozen corn kernels
- 4 cups torn lettuce
- 2 medium tomatoes, diced
- 3/4 cup Daisy Sour Cream
Ingredients
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound pork tenderloin
- 2 tablespoons vegetable oil
- 1 cup diced red onion
- 12 yellow corn taco shells
- 1 cup frozen corn kernels
- 4 cups torn lettuce
- 2 medium tomatoes, diced
- 3/4 cup Daisy Sour Cream
Directions
- In a medium bowl, mix the cumin, salt, chili powder, brown sugar, oregano, garlic powder and cayenne pepper.
- Cut the pork into 1-inch pieces and toss with the seasoning mix to coat.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the pork, a few pieces at a time, until all are in a single layer in the skillet. Cook for 5 to 8 minutes or until the meat is golden brown and thoroughly cooked, turning to brown on all sides.
- Move the pork to one side of the skillet and add the onion. Cook for 1 to 2 minutes or until the meat starts to soften, stirring once or twice.
- Meanwhile, heat the taco shells as directed on the package. Cook the corn as directed on the package.
- To serve, divide the lettuce evenly among taco shells. Spoon the pork and taco mixture into each taco. Top each taco with the corn, diced tomato and a dollop of sour cream.
- Calories:336
- Cholesterol:69
- Dietary Fiber:3
- Protein:20
- Sodium:565
- Total Carbohydrate:25
- Total Fat:17
