Taco salad with a twist! Rub pork tenderloin with a mixture of ancho chile powder and orange zest, then grill. Ancho chiles add a deep rich, smoky flavor to the pork, which sits on a crisp bed of lettuce along with a sweet mango-orange salsa.

Chile-and-Citrus Pork Taco Salad

Stir together 1 Tbsp. orange zest, ancho chile powder, salt, garlic powder and cumin in a small bowl.

Pat pork dry with paper towels; rub with chile powder mixture. Let stand at room temperature for 30 to 40 minutes.

Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Grill pork for 25 to 30 minutes or until pork reaches 145 degrees, turning occasionally. Remove from grill; cool slightly and cut into ½-in.-thick slices.

Cook street corn in microwave according to pkg. directions; cool slightly. Stir together orange and mango in a small bowl; set aside. Toss together street corn, lettuce and tomatoes in a large bowl.

To serve, arrange pork, mango-orange mixture and avocado on top of lettuce. Garnish with additional orange zest, Tasty Tacos sauce and tortilla strips, if desired.