Cumin Crusted Pork Soft Tacos.

Not only am I ready for warmer weather, I am ready for spring and summer meals. I have been missing fresh fruits and vegetables!

This recipe is a staple in my house because of how delicious and easy it is to prepare. The avocado and tomato salad is my favorite part about the tacos, but the recipe makes more than you will need. I love to eat the extra salad with tortilla chips or even by itself. 

Cumin Crusted Pork Tacos

Adapted from Cooking Light

• Pork:
• 2 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1 (1/2-pound) pork tenderloin 
• 1 tablespoon olive oil 
• Salsa:
• 2 cups frozen or fresh corn
• 1 cup quartered cherry tomatoes 
• 1 cup cubed peeled avocado 
• 1/2 cup diced onion
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt 
• 1 (15-ounce) can black beans, rinsed and drained
• 
  
• 1 cup nonfat greek yogurt 
• 2 teaspoons canned chipotle chile in adobo sauce 
• Flour tortillas
• 
  
• Preheat oven to 425°.
• To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
• To prepare salsa, combine corn and next 7 ingredients (through beans).
• Combine greek yogurt and chipotle in a blender; process until smooth.
• Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons greek yogurt mixture.