These crispy pork tenderloin tacos are packed with flavor and topped with a zesty fresh corn salsa. Each bite has a perfect crunch that makes them super fun to eat!
You’ll love how the sweet corn and spices blend together for a tasty treat. I sometimes add extra salsa just to make sure I get that burst of freshness in every bite. Yum!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is great for frying because it’s lean and tender. If you’re looking for a substitution, chicken breast or thigh works well too, but adjust the cooking time, as they may cook faster.
Buttermilk: Marinating the pork in buttermilk makes it juicy and flavorful. Can’t find buttermilk? You can substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Corn: Fresh corn is sweet and crunchy, making it perfect for salsa. If corn isn’t in season, you can use canned or frozen corn—just drain and rinse canned corn, and thaw frozen corn before using.
Tortillas: Small corn tortillas add authenticity and flavor. If you prefer, use flour tortillas or even lettuce wraps for a low-carb option. Personally, I love the taste of fresh corn tortillas!
How Do I Get the Perfect Crunch on the Pork?
Achieving a wonderful crunch on your pork tenderloin relies on proper breading and frying techniques. Here’s how to make sure your pork turns out crispy every time:
- Make sure to fully coat the pork strips in the buttermilk marinade, as this helps the breading stick.
- Press the pork into the flour and cornmeal mixture firmly, ensuring an even coating.
- Fry in hot oil—test the oil by dropping a small piece of bread in; if it sizzles, you’re ready!
- Don’t overcrowd the pan—this will lower the oil temperature and lead to soggy pork. Fry in batches for the best results.
Crispy Pork Tenderloin Tacos with Fresh Corn Salsa
Ingredients You’ll Need:
For the Crispy Pork Tenderloin:
- 1 lb pork tenderloin, trimmed and cut into 1/2-inch thick strips
- 1 cup buttermilk
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- Vegetable oil, for frying
For the Fresh Corn Salsa:
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For Serving:
- Small corn or flour tortillas
- Lime wedges
- Optional: sliced avocado, sour cream, or crumbled queso fresco
How Much Time Will You Need?
This delicious taco recipe takes about 15 minutes for prep and marinating time, plus an additional 20 minutes for cooking. So, in total, plan for about 35-40 minutes before you’re enjoying these crispy tacos!
Step-by-Step Instructions:
1. Marinate the Pork:
In a large bowl, mix together the buttermilk, chili powder, ground cumin, garlic powder, salt, and pepper. Add the pork strips and toss them to make sure they are coated. Cover the bowl and place it in the refrigerator for at least 30 minutes, or up to 2 hours if you have time. This will help make the pork juicy and flavorful!
2. Prepare the Fresh Corn Salsa:
While the pork is marinating, wash and prepare the fresh corn. In a separate bowl, mix together the corn kernels, diced red bell pepper, diced red onion, jalapeño (if using), and chopped cilantro. Squeeze the lime juice over the salsa mixture, then season with salt and pepper to taste. Give it a good toss and let it chill in the fridge until you’re ready to serve.
3. Bread the Pork:
In a shallow dish, combine the flour and cornmeal. Take the marinated pork out of the fridge and let any excess marinade drip off. Dredge each pork strip in the flour mixture, making sure to coat it well. Press lightly to ensure the breading sticks.
4. Fry the Pork:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. To check if the oil is ready, drop in a small piece of bread; if it sizzles, you’re good to go! Fry the breaded pork strips in batches, being careful not to overcrowd the pan. Cook each side until golden brown and fully cooked, around 3-4 minutes per side. Once cooked, transfer them to a paper towel-lined plate to drain any excess oil.
5. Warm the Tortillas:
While the pork is frying, warm your tortillas. You can do this in a dry skillet over medium heat or microwave them for about 15-20 seconds until they are soft and pliable.
6. Assemble the Tacos:
Take a warm tortilla and place a few crispy pork strips in the center. Top with the fresh corn salsa and any other toppings you like, such as avocado slices, sour cream, or crumbled queso fresco.
7. Serve:
Serve your crispy pork tenderloin tacos immediately with lime wedges on the side for a zesty squeeze. Enjoy every delicious bite!
These tacos are not only tasty but also a great way to celebrate fresh ingredients. Happy cooking!
FAQ for Crispy Pork Tenderloin Tacos with Fresh Corn Salsa
Can I Use a Different Cut of Meat?
Absolutely! While pork tenderloin is tender and cooks quickly, you can substitute it with chicken breast or thighs if preferred. Just adjust the cooking time accordingly, as chicken may cook faster or slower depending on the thickness of the pieces.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it in the marinade. This works great as a substitute!
Can I Make the Salsa Ahead of Time?
Yes! You can prepare the fresh corn salsa in advance. Just store it in an airtight container in the refrigerator for up to 1 day. For the freshest flavor, try to mix it right before serving if possible.
How Should I Store Leftover Tacos?
If you have leftovers, store the crispy pork in an airtight container in the refrigerator for up to 3 days. Keep any salsa separate to maintain freshness. Reheat the pork in a skillet over low heat to keep it crispy before assembling the leftovers into new tacos!
