Chipotle pork and cumin-roasted sweet potatoes star in this Mexican-inspired taco spread, along with a smoky tomato salsa. Set it all out and let everyone make their own taco. 






Skill level

Average: 3.2 (15 votes)

Serve with pork or potato as the heart of the taco, or both. 


Chipotle Pork Tenderloin

  • 2 tbsp + 1 tsp (45 ml) maple syrup
  • 2 tbsp (25 g) finely chopped oregano
  • 2 chipotles in adobo
  • 1½ tbsp (30 ml) adobo
  • 2 cloves garlic, roughly chopped
  • 1 lime, zested and juiced
  • 3 tsp (15 ml) apple cider vinegar
  • 1 tsp (4 g) ground cumin
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 600–700 g pork tenderloin, silver skin removed
  • 3 tsp (15 ml) canola oil
  • 8 corn tortillas


Cumin Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cut into 2½ cm (1 in) chunks
  • 1½ tbsp (30 ml) olive oil
  • 2 tsp (10 ml) honey
  • 1 tsp (4 g) ground cumin
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) cayenne pepper
  • ½ lime, juiced


To serve

  • Grilled tomato salsa (see recipe)
  • Guacamole
  • Sour cream or yoghurt, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 2-6 hours (plus 30 minutes to return to room temperature)

  1. For the pork, pulse together maple syrup, oregano, chipotles, adobo, garlic, lime zest and juice, vinegar and cumin in a small food processor. Season with salt and pepper. Reserve 2 tbsp of mixture and set aside. Brush remaining mixture over the pork, place on plate, cover with plastic wrap and refrigerate for 2 to 6 hours.
  2. Remove pork from fridge and bring to room temperature, about 30 min. Heat oven to 190°C (375°F).
  3. Stir sweet potatoes with oil, honey, cumin, salt and cayenne on a rimmed baking sheet. Roast until tender and golden, 30 to 35 minutes, tossing halfway.
  4. Meanwhile, for the pork, heat oil in an oven-proof or cast-iron skillet over medium-high heat. Add tenderloin and cook until brown on all sides, about 4 to 6 minutes.
  5. Place pan in oven and continue to cook until desired doneness is reached (between 60-70°C, 140-160°F), around 12 to 18 minutes.
  6. Remove pork from oven, transfer to a cutting surface, brush with remaining mixture and tent with tinfoil. Rest for 10 minutes before slicing very thinly for tacos.
  7. Toss sweet potato with lime juice just before serving.
  8. Warm tortillas according to package directions and serve with pork, sweet potatoes, salsa, guacamole and sour cream.