1

Preheat the oven to 250°F. Combine the flour, cornmeal, baking powder, and salt in a food processor. With the machine running, add the water and oil. Pulse until the dough forms a ball, about 1 minute. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and let rest 15 minutes.

2

Meanwhile, combine the sour cream, lime juice, and cilantro in a small bowl; whisk to blend and set aside. Toss the pork, cumin, chili powder, and cayenne in a bowl; set aside.

3

Divide the dough into 6 pieces. Sprinkle a work surface lightly with flour. With a floured rolling pin, roll each piece of dough into a 5 1/2-inch circle. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add one circle; cook until lightly browned, 30–60 seconds on each side. Transfer the circle to a large nonstick baking sheet. Repeat with the remaining 5 dough circles. Place in the oven to keep warm.

4

Return the skillet to the heat. Add the pork mixture and corn; stir-fry until the pork is cooked through, 2–3 minutes. Stir in the salsa.

5

To assemble, spoon the pork mixture onto the 6 crusts to cover half, sprinkle evenly with the cheese and lettuce, then drizzle each with a scant tablespoon of the sour cream mixture. Fold and eat like a taco. Yields 1 taco per serving.