Make Pork filling

• Preheat oven to 400 degrees F.  Season the pork with Cumin, Chili Powder, Salt, Pepper making sure to coat all sides evenly. Place on sheet pan and cook in oven for 30min. Make sure pork center is 145º. Turn off oven, cover with aluminum and keep pork in for another 10minutes.
• Slice the pork tenderloin into 1.5 inch pieces, then shred pork into bite size pieces (this is easily done using your own fingers)
  

Onions

• Cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid.
  
• In a saucepan, bring 1 cup white vinegar and 2 Tbls sugar to a boil and then turn off the heat and stir to make sure the sugar is completely dissolved.  Pour the hot mixture over the onions and push down to make sure covered by the liquid.  Let sit until up to room temperature, then place in refrigerator until ready to use

Tortillas

• Once pork is done, turn oven down to 300º. Wrap 12 tortillas in aluminum foil & place in oven for 10 minutes. Turn off oven & let stay in oven until ready to eat

Make Cilantro Lime Crema

• Add sour cream to small bowl
• Zest 1 lime and add the zest + juice from half the lime into sour cream & mix to combine until smooth.  If needed add juice from ¼ more of the lime at a time tasting as you add to make sure it doesn't get to acidic.
  
• Add 1 teaspoon chopped Cilantro and salt/pepper to taste to crema
  

Make Corn

• Add corn into small pot with 1 tbls Butter to thaw and heat through
• Add 2 tbls Sour Cream, 2 teaspoon chopped Cilantro.  Remove from heat and crumble 3 tbls goat cheese into the corn and mix to combine
  

Plate: Tortillas, pork, pickled red onions, goat cheese, then add fresh cilantro leaves