Pork Soft-Shell Tacos

Name: Pork Soft-Shell Tacos
Ingredients: 1 pork tenderloin (1 pound), cut into 1-inch strips; 1 small onion, chopped; 1 teaspoon canola oil; 2/3 cup enchilada sauce; 1 tablespoon dry roasted peanuts; 1 tablespoon semisweet chocolate chips; 1 tablespoon raisins; 1 garlic clove, minced; 1 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes; 1/2 cup frozen corn, thawed; 8 corn tortillas (6 inches), warmed; 1 cup shredded lettuce; 1/4 cup reduced-fat sour cream; 1/4 cup sliced green onions

15 ingredients

4 steps

Ingredients

1 pork tenderloin (1 pound), cut into 1-inch strips
1 small onion, chopped
1 teaspoon canola oil
2/3 cup enchilada sauce
1 tablespoon dry roasted peanuts
1 tablespoon semisweet chocolate chips
1 tablespoon raisins
1 garlic clove, minced
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/2 cup frozen corn, thawed
8 corn tortillas (6 inches), warmed
1 cup shredded lettuce
1/4 cup reduced-fat sour cream
1/4 cup sliced green onions

Directions

1

In a
2

or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
3

Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
4

Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions