Pork Soft-Shell Tacos

• 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

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

pork tenderloin, onion, canola oil, enchilada sauce, peanuts, chocolate chips, raisins, garlic, ground cumin, red pepper, frozen corn, corn tortillas, shredded lettuce, sour cream, green onions

Taken from www.tasteofhome.com/recipes/pork-soft-shell-tacos/ (may not work)