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Dinner recipe · from the recipe book

Chile-Lime Pork Tenderloin Soft Tacos

Smoky cumin-rubbed pork with a juicy fresh tomato salsa, crunchy cabbage and creamy avocado tucked into warm corn tortillas.

Chile-Lime Pork Tenderloin Soft Tacos

Ingredients

  • 1¼ lb600 gPork tenderlointrimmed and cut into 1-inch-thick medallions
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • 1 tbsp14 gCanola oil
  • 1 lime, juiced44 gLime juicedivided
  • 3 medium370 gTomatoesseeded and finely diced
  • ½ cup chopped80 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 1 cup diced150 gAvocadosliced
  • 12 tortillas288 gCorn tortillas

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, half of the cilantro and half of the lime juice. Set aside to let the flavors meld.
  2. In a small bowl, mix the chili powder, cumin, smoked paprika, oregano and salt to make the spice rub. Pat the pork tenderloin medallions dry and coat them all over with the spice rub.
  3. Toss the cabbage with the remaining half of the lime juice and set aside.
  4. Heat the canola oil in a large skillet over medium-high heat. Sear the pork 3 to 4 minutes per side, until browned and it reaches 145°F (63°C) inside. Move to a board and rest 3 minutes, then slice thinly.
  5. Wipe out the skillet and warm the corn tortillas in it over medium heat, about 30 seconds per side, keeping them wrapped in a towel as you go.
  6. Fill each tortilla with sliced pork, the lime cabbage, avocado and the tomato salsa, then sprinkle with the remaining half of the cilantro. Serve three tacos per person.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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