PORK SOFT-SHELL TACOS

Pork Soft-Shell Tacos image

It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all! -Margaret Steele of North Vancouver, British Columbia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

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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

Steps:

In a large nonstick skillet 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. , Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through. , Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions

Nutrition Facts : Calories 370 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 263mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges