Cumin-Coriander Pork Tenderloin Sheet Pan Tacos

Steps

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil.
2. In a small bowl, mix the cumin, coriander, chili powder, garlic powder, salt and black pepper to make the spice rub.
3. Rub the pork tenderloin with one third of the olive oil, then coat it all over with half of the spice rub.
4. On the sheet pan, toss the zucchini, onion and red bell pepper with the remaining two thirds of the olive oil and the remaining half of the spice rub, then spread them out and set the pork in the center.
5. Roast 20 to 25 minutes, until the pork reaches 145°F (63°C) in the thickest part and the vegetables are browned at the edges.
6. Move the pork to a cutting board and rest it 5 minutes; meanwhile stir the Greek yogurt with the lime juice and half of the cilantro to make the lime crema.
7. Wrap the corn tortillas in foil and warm them in the oven for 5 minutes while the pork rests.
8. Slice the pork thinly, then fill the tortillas with the pork and roasted vegetables, top with the avocado, a spoonful of lime crema and the remaining half of the cilantro.