Pork tacos with chipotle onions

SmartPoints® value per serving
Total Time
45 min
15 min
25 min
Sweet onions and creamy cheese play against rich and savory pork in these tacos. If you don’t want to use manchego, Cotija or ordinary Monterey Jack would be delicious.


Cooking spray

4 spray(s)

Ground cumin

2 tsp

Ground coriander

1 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked lean pork tenderloin

1 pound(s)

Olive oil

4 tsp

Uncooked onion(s)

3 medium, thinly sliced

Fresh tomato(es)

1 medium, chopped

Canned chipotle peppers in adobo sauce

2 Tbsp, minced

Red-wine vinegar

1 Tbsp


¼ cup(s), chopped

Corn tortilla(s)

6 medium, warmed

Shredded manchego cheese

6 Tbsp

Fresh lime(s)

1½ item(s), cut into 6 wedges


  1. Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray.
  2. Stir together 1 teaspoon cumin, the coriander, 1/2 teaspoon salt, and the pepper in small cup. Rub pork all over with spice mixture.
  3. Heat 2 teaspoons oil in large skillet over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer pork to prepared baking sheet. Roast until instant-read thermometer inserted into center of pork registers 145°F, about 20 minutes. Transfer pork to cutting board, let stand 5 minutes.
  4. Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium heat. Add onions and cook, covered, stirring occasionally, until very soft, about 25 minutes. Add tomato, chipotles en adobo, remaining 1 teaspoon cumin, and remaining 1/4 teaspoon salt. Reduce heat to medium-low. Cover and cook, stirring occasionally, until tomato is softened, about 3 minutes. Remove from heat and stir in vinegar and cilantro.
  5. Cut pork into thin slices; divide evenly among tortillas. Top pork evenly with onion mixture and sprinkle evenly with manchego. Serve with lime wedges.
  6. Serving size: 1 taco