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Pork Soft-Shell Tacos Recipe

Pork Soft-Shell Tacos Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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 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.
  • 2. Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
  • 3. 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

2 each: 370 calories, 10g fat (3g saturated fat), 67mg cholesterol, 263mg sodium, 41g carbohydrate (0 sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Reviews for Pork Soft-Shell Tacos

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MelanieDean User ID: 354077 50512
Reviewed Jun. 3, 2010

"Great alternative to traditional ordinary tacos. Very yummy!! Made full batch of sauce, but used 1/2 lb tenderloin for my husband and I. He doesn't like sour cream so I put some shredded monterey jack cheese in his."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.