Pork Tenderloin Sweet Potato Tacos with Chipotle So

Name: Pork Tenderloin Sweet Potato Tacos with Chipotle Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 whole Soft Corn Tortillas, Or 10 Flour Tortillas, Warmed; 1- 1/2 pound Roasted Pork Tenderloin, Sliced About 1/4 Inch Thick, See Recipe Below; 2 cups Roasted And Diced Sweet Potatoes, See Recipe Below; 1 can Refried Black Beans, 1 Can Is 16 Ounces, Heated; 2 ears Cooked Fresh Corn, Kernels Cut Off; Or 1 Cup Of Frozen Corn Thawed; 2 cups Shredded Lettuce; 1/2 cups Chopped Scallions; 2 cups Shredded Cheese Such As Cheddar Or Monterey Jack; 1- 1/2 cup Salsa Verde, Store Bought; 1 cup Chipotle Sour Cream, See Recipe Below; 1/2 cups Sliced Almonds That Have Been Toasted; 2 whole Limes, Cut Into Wedges; 1- 1/2 pound Pork Tenderloin; 1/2 Tablespoons Olive Oil; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Italian Seasoning; 2 cups Diced Sweet Potato, For 2 Cups You'll Need About 1 Large Potatle, Washed, Scrubbed (Diced To About 1/2 Inch); 1 Tablespoon Olive Oil; 1/2 teaspoons Italian Seasoning; 1/4 teaspoons Cinnamon; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1 cup Sour Cream, Reduced Fat Is Fine; 1 whole Chipotle Pepper, Seeds Removed And Diced Small (from A Can Of Chipotle In Adobo Sauce); 1 teaspoon Adobo Sauce

Try this homemade Pork Tenderloin Sweet Potato Tacos with Chipotle Sour Cream recipe the whole family will love. Made with Corn Tortillas, Tenderloin, S…

This Pork Tenderloin Sweet Potato Tacos with Chipotle Sour Cream relies on simple, everyday ingredients such as shredded lettuce, chopped scallions, salsa verde, store bought and whole limes, cut into wedges. It comes together quickly and makes 4 servings, at about 2957 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

20 whole Soft Corn Tortillas, Or 10 Flour Tortillas, Warmed
1- 1/2 pound Roasted Pork Tenderloin, Sliced About 1/4 Inch Thick, See Recipe Below
2 cups Roasted And Diced Sweet Potatoes, See Recipe Below
1 can Refried Black Beans, 1 Can Is 16 Ounces, Heated
2 ears Cooked Fresh Corn, Kernels Cut Off; Or 1 Cup Of Frozen Corn Thawed
2 cups Shredded Lettuce
1/2 cups Chopped Scallions
2 cups Shredded Cheese Such As Cheddar Or Monterey Jack
1- 1/2 cup Salsa Verde, Store Bought
1 cup Chipotle Sour Cream, See Recipe Below
1/2 cups Sliced Almonds That Have Been Toasted
2 whole Limes, Cut Into Wedges
1- 1/2 pound Pork Tenderloin
1/2 Tablespoons Olive Oil
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 teaspoons Italian Seasoning
2 cups Diced Sweet Potato, For 2 Cups You'll Need About 1 Large Potatle, Washed, Scrubbed (Diced To About 1/2 Inch)
1 Tablespoon Olive Oil
1/2 teaspoons Italian Seasoning
1/4 teaspoons Cinnamon
1/4 teaspoons Salt
1/4 teaspoons Pepper
1 cup Sour Cream, Reduced Fat Is Fine
1 whole Chipotle Pepper, Seeds Removed And Diced Small (from A Can Of Chipotle In Adobo Sauce)
1 teaspoon Adobo Sauce

1
For the tacos:
2
1.
3
Fill your tortillas with as many of the listed taco ingredients as you like.
4
If using corn tortillas, double up the tortillas before you fill them because they tend to tear when filled.
5
For the pork tenderloin:
6
1.
7
Preheat outdoor grill to medium heat (or heat the oven to 400 F).
8
2.
9
If there is any silver skin on the tenderloin, be sure to cut it off with a sharp knife.
10
3.
11
Coat the pork tenderloin with the olive oil, and season with salt, pepper and Italian seasoning.
12
4.
13
Cook on the grill for about 40 minutes.
14
Be sure to turn the tenderloin in order to brown all sides.
15
If you do this in the oven the cook time will be 40 to 50 minutes.
16
5.
17
When the tenderloin is cooked remove it from the heat, cover with some foil and let it rest about 10 minutes before slicing.
18
For the roasted sweet potatoes:
19
1.
20
Preheat oven to 400 F. 2.
21
Place the sweet potatoes on a sheet pan.
22
(It is not necessary to peel sweet potatoes when they are roasted; but if you dont like the skin, you will want to peel the sweet potatoes.)
23
3.
24
Toss the sweet potatoes with the remaining listed sweet potato ingredients, making sure to coat the potatoes evenly.
25
4.
26
Roast in the oven for 20 to 30 minutes.
27
For the chipotle sour cream:
28
1.
29
In a small bowl combine the sour cream, chipotle pepper and the adobo sauce, mix well.

2957

kcal

Calories

Fat

479

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 20 whole Soft Corn Tortillas, Or 10 Flour Tortillas, Warmed, 1- 1/2 pound Roasted Pork Tenderloin, Sliced About 1/4 Inch Thick, See Recipe Below, 2 cups Roasted And Diced Sweet Potatoes, See Recipe Below, 1 can Refried Black Beans, 1 Can Is 16 Ounces, Heated, and more.

Yes, Pork Tenderloin Sweet Potato Tacos with Chipotle Sour Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2957 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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