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Pork Soft-Shell Tacos

 Pork Soft-Shell Tacos
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Pork Soft-Shell Tacos (continued)

Directions (continued)

  • Spoon pork mixture down one half of each tortilla; fold remaining
  • side over filling. Serve with lettuce, sour cream and green onions
  • Yield: 4 servings.
Nutritional Facts: One serving (2 tacos) equals 370 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 263 mg sodium, 41 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.