INGREDIENTS
1
pork tenderloin ((roughly 1 and 1/4 lbs))
2 tsp
olive oil
salt and pepper
2 cups
shredded purple cabbage
1 1/2 cups
corn kernels (, fresh or frozen)
1/4 cup
chopped cilantro
the juice of 1 lime
2 tbsp
minced red onion
2 tsp
minced jalapeno (, seeded (remove veins for less heat))
1
ripe avocado
2 tbsp
sour cream
1/4 cup
prepared green salsa
8
taco sized flour or corn tortillas
Optional: Cilantro leaves and lime wedges for garnish.