Pork and Sweet Potato Tacos with Chipotle Aioli

Oven-roasted pork tenderloin and sweet potatoes team up with chipotle aioli in a Stand ‘N Stuff™ shell for tacos with crunchy, creamy, dreamy flavor.
Prep 35 Minutes
Total Time 1 Hours
Servings 10

Ingredient List

  • 3 tablespoons olive oil
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 1/4 lb pork tenderloin, cut into 1-inch pieces
  • 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1/2-inch pieces
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped chipotle chiles in adobo sauce
  • 2 cloves garlic, finely chopped
  • 2 tablespoons lime juice
  • 3 cups shredded green cabbage
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 2 tablespoons salted roasted pepitas
  • 2 tablespoons chopped fresh cilantro leaves
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Recipe Continues Below

Preparation

  1. Heat oven to 425°F. Spray large rimmed baking sheet with cooking spray. In large bowl, mix oil and taco seasoning mix. Add pork tenderloin and sweet potatoes; toss to coat. Spread in single layer on baking sheet. Roast 20 to 25 minutes or until potatoes are tender and pork is no longer pink in center (145°F).
  2. Meanwhile, in medium bowl, mix mayonnaise, chipotles in adobo, garlic and lime juice. Reserve 2 tablespoons mixture for topping tacos; set aside. Add cabbage to remaining mayonnaise mixture in bowl; toss to coat.
  3. Heat taco shells as directed on box. Divide cabbage mixture among shells; top with pork and sweet potatoes. Top with remaining mayonnaise mixture, pepitas and cilantro.

Expert Tips

  • Orange-fleshed sweet potatoes are often labeled “garnet yams” in grocery stores.
  • Pepitas are small edible pumpkin seeds that add a delicious, salty crunch to tacos, salads and more.

Nutrition

  • 1 Serving Calories 380 (Calories from Fat 240);  Total Fat 27g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 440mg;  Potassium 360mg;  Total Carbohydrate 19g (Dietary Fiber 3g ,Sugars 2g);  Protein 15g
  • % Daily Value: Vitamin A 90%;  Vitamin C 8%;  Calcium 4%;  Iron 8%
  • Exchanges: 1/2 Starch;  1 Other Carbohydrate;  2 Very Lean Meat;  5 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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