Pork and Sweet Potato Blue Corn Tacos with Chipotle Aioli

Pork and Sweet Potato Blue Corn Tacos with Chipotle Aioli

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

Ingredients

  • 3 tablespoons olive oil 
  • 1 package (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™ blue corn taco shells (10 shells)
  • 2 tablespoons salted roasted pepitas
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  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.