Pork and Sweet Potato Tacos with Chipotle Aioli
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.
Directions
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.