Cumin-Crusted Pork Soft Tacos

• 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
• Remaining ingredients:
• 2 cups reduced-fat sour cream
• 1 tablespoon canned chipotle chile in adobo sauce, chopped
• 30 (6-inch) corn tortillas

1. Preheat oven to 425u0b0.
2. 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 425u0b0 for 12 minutes or until a thermometer registers 155u0b0. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
3. To prepare salsa, combine corn and next 7 ingredients (through beans).
4. Combine sour cream and chipotle in a blender; process until smooth.
5. 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.

ground cumin, cumin seeds, paprika, salt, black pepper, pork tenderloins, olive oil, salsa, corn, quartered grape tomatoes, avocado, red onion, fresh cilantro, lime juice, salt, black beans, remaining ingredients, sour cream, chipotle chile, corn tortillas

Taken from www.myrecipes.com/recipe/cumin-crusted-pork-soft-tacos (may not work)