Pork Tenderloin Tacos with Corn Salsa

whatmollymade.com

Diane S.

subheading: Pork Tenderloin Tacos:

1 ½ lbs pork tenderloin thinly sliced into ⅛-inch strips (Note 1)

¼ olive oil or avocado oil

Juice from 2 limes (⅓ cup lime juice)

2 tablespoons honey

3 cloves minced garlic

2 teaspoons EACH: ground cumin, chili powder

1 teaspoon EACH: paprika, dried oregano, kosher salt

12 corn or flour tortillas more if double wrapping

subheading: Street Corn Avocado Salsa:

2 cups grilled or steamed corn fresh or frozen

½ jalapeno seeded and minced

¼ cup finely diced red onion

1 large avocado diced

1 clove minced garlic

Juice from 1 lime (2 tablespoons)

2 tablespoons olive oil

½ cup finely chopped cilantro

¼ teaspoon cumin

1 teaspoon kosher salt

subheading: Cashew Crema:

1 cup raw unsalted cashews plus water for soaking

⅔ cup fresh cold water

Juice from 1 lime (2 tablespoons)

1 clove garlic

½ teaspoon EACH: onion powder and kosher salt

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