Pork Tacos with Roasted Veggies, Fresh Salsa & Lime Crema

Directions

1. Preheat the oven to 425°F and line a sheet pan with foil if you like easier cleanup.
2. Rinse and dry all produce, then mince a portion of the onion and set it aside in a small bowl; cut the rest into thin slices and spread on the sheet pan with the peppers and corn.
3. Mix the spices in a bowl, setting aside half to toss with the pork later.
4. Toss the sliced onion, pepper, and corn with half the spice mix and a drizzle of oil, spreading them evenly on the pan.
5. Roast the vegetables until they soften, about 18–20 minutes, while you work on the pork.
6. Whisk lime juice into the plain yogurt with a pinch of salt and pepper to make the lime crema; zest a lime into a separate small bowl and reserve for salsa.
7. To build the salsa, combine minced cilantro, halved tomatoes, lime juice from the reserved half, the remaining onion, a splash of oil, salt, and pepper; mix and set aside.
8. Thoroughly pat the pork chops dry, slice into bite-sized strips, and toss with the remaining spice mix to coat evenly; heat a skillet with a little oil over medium-high heat and cook the pork until browned and cooked through, 5–6 minutes.
9. Warm the tortillas as you prefer, then divide them onto plates, top with pork, roasted veggies, and cheese, and finish with the salsa and lime crema; serve with lime wedges.