These crispy pork tenderloin tacos are a treat! The pork is juicy on the inside and crunchy on the outside. Topped with a refreshing corn salsa, they are bursting with flavor!
I love how the sweet corn and zesty lime make every bite special. Perfect for a fun dinner with friends or a cozy night in, you can’t go wrong with these tasty tacos!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for frying. If you’re looking for a substitute, chicken breast or shrimp can work, but they will cook differently, so watch the cooking time carefully.
Buttermilk: It helps tenderize the pork and adds flavor. If you don’t have buttermilk, you can make your own by mixing milk with a splash of vinegar or lemon juice. Let it sit for about 5–10 minutes before using.
Fresh Corn: Fresh corn adds sweet crunch to the salsa. If fresh corn isn’t available, you can use frozen corn, just ensure you thaw it and drain any excess moisture before mixing in.
Spices: Smoked paprika and chili powder add a nice kick. You can adjust these to your spice preference, or swap for other seasonings like cumin or a taco seasoning mix if that’s what you have on hand!
How Do I Make the Perfect Crispy Coating?
The key to crispy pork is all in how you prepare it. After marinating in buttermilk, make sure to coat each piece of pork thoroughly in the seasoned flour mixture. This helps create an awesome crunch when you fry it.
- Let the marinated pork sit for a minute so the excess buttermilk drips off before dredging it in flour.
- Fry in batches; overcrowding the pan can lead to steaming instead of frying, which impacts crispiness.
- Adjust the heat as needed. If the oil begins to smoke, it’s too hot; lower the heat to keep everything cooking evenly.
- Let the fried pork rest on paper towels to absorb extra oil for that perfect crunch.
Using these tips and ingredient insights, you’ll have flourished crispy pork tenderloin tacos that everyone will love!
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 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Fresh Corn Salsa:
- 2 cups fresh corn kernels (about 3 ears)
- 1 medium red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 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 tortillas
- Lime wedges
- Sour cream or Mexican crema (optional)
- Shredded lettuce or cabbage (optional)
How Much Time Will You Need?
This recipe takes about 1 hour to prepare and cook. You’ll spend around 30 minutes marinating the pork, 15 minutes making the salsa and frying the pork, and a few minutes warming up the tortillas and assembling the tacos. It’s a fun process that results in delicious tacos!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by placing the pork tenderloin strips in a bowl and pouring the buttermilk over them. Make sure they’re all coated! Cover the bowl and refrigerate for at least 30 minutes to marinate. This will help keep the pork juicy.
2. Make the Corn Salsa:
While the pork is marinating, let’s whip up the corn salsa! In a mixing bowl, combine the fresh corn kernels, diced red bell pepper, finely chopped red onion, jalapeño (if using), and chopped cilantro. Squeeze in the lime juice and sprinkle with salt and pepper. Mix well and let it chill in the fridge until you’re ready to serve.
3. Prepare the Coating:
In a shallow dish, mix together the flour, smoked paprika, chili powder, garlic powder, and a bit of salt and pepper. This will make a flavorful coating for our pork!
4. Heat the Oil:
In a heavy skillet or frying pan, pour about 1 inch of vegetable oil. Heat it over medium-high heat until it’s around 350°F (175°C). You can test the oil’s heat by dropping in a small bit of batter—if it sizzles, you’re good to go!
5. Coat and Fry the Pork:
Take the marinated pork out of the fridge. Let the excess buttermilk drip off, then dredge each strip in the seasoned flour mixture until well coated. Carefully place the coated pork in the hot oil, cooking in batches if necessary. Fry each piece for about 3 to 4 minutes on each side, until they are golden brown and cooked through. Use a slotted spoon to transfer the cooked pork to a plate lined with paper towels to drain any excess oil.
6. Warm the Tortillas:
While the pork is frying, warm the corn tortillas. You can do this in a dry skillet over low heat or wrap them in foil and place them in a low oven. Warm them until they’re soft and pliable, ready to hold all the yummy fillings!
7. Assemble the Tacos:
Now it’s time to build your tacos! On each warmed tortilla, place a few crispy pork strips. Top generously with the fresh corn salsa you made earlier. If you like, add some shredded lettuce or cabbage for extra crunch and a dollop of sour cream on top. Serve with lime wedges for an extra zing!
8. Enjoy:
Serve your tacos immediately while the pork is still crispy and the salsa is fresh. These tasty treats are great for sharing, but you might not want to!
These crispy pork tenderloin tacos paired with that delightful corn salsa create a perfect meal that’s bursting with flavor. Enjoy your cooking adventure!
Frequently Asked Questions
Can I Use Chicken Instead of Pork?
Yes! Chicken breast or thighs can be used in place of pork tenderloin. Just cut the chicken into similar-sized strips and follow the same marinating and frying instructions. Be sure to cook until it’s no longer pink in the center!
How Do I Store Leftover Tacos?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the pork, tortillas, and salsa separate to maintain freshness. Reheat the pork in a skillet to help retain its crispiness when you’re ready to enjoy it again!
Can I Make the Salsa Ahead of Time?
Absolutely! The corn salsa can be prepared a day in advance. Just store it in an airtight container in the fridge. The flavors will meld nicely and can actually enhance the taste!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5–10 minutes until it thickens slightly before using.
