I had a busy day with my kids today and wanted to make something super quick and easy for dinner. I was in the mood for Mexican food and so was my daughter who can never get enough of it. I did a quick sauté of diced pork tenderloin then layered a crisp tortilla (that I baked) with sour cream, pork, lettuce, tomato, cotija cheese, and avocado. Nothing fancy but boy did it hit the spot. My husband, daughter, and I all loved this dish while my son said it was “okay but not his favorite”. Gotta love the honesty!
Preheat the oven to 350 degrees. Coat both sides of the corn tortillas with olive oil cooking spray then place on the baking sheet. Place into the oven and bake for 5-7 minutes then flip them over and cook for 2-3 minutes,or until crispy and golden brown. Remove from the oven and set aside.
Remove the silver skin from the pork tenderloin – click here for instructions. Dice the meat into small bite sized pieces. Heat the oil in a large sauté pan over medium high heat. Add the diced pork then season with cumin, coriander, garlic powder, oregano, sea salt, and freshly cracked pepper, to taste. Cook, stirring occasionally for 5-6 minutes or until cooked through.
Spread sour cream on the tostada shell then spoon the pork on top. Add the lettuce, tomatoes, and avocado then sprinkle the top with cotija cheese. Serve immediately with salsa and lime wedges on the side.