Add all of the marinade ingredients, including the oil, lime juice, honey, garlic and spices to a bowl or ziplock bag and mix or shake to combine. Place the sliced pork tenderloin in the marinade and toss to coat. Marinate for 20 minutes or up to 12 hours. You can prep the salsa and crema while you wait to maximize time.

To make the salsa, add all of the ingredients to a medium bowl and toss to combine. Store in the refrigerator until you’re ready to serve.

To make the crema, add the cashews to a microwave-safe bowl and cover them with water. Microwave on high for 3 minutes then drain the water from the cashews and rinse them with cold water to bring their temperature down. Add the softened cashews to a high-speed blender or food processor with the fresh water, garlic, salt, onion powder, and lime juice. Blend on high speed for at least 2 minutes until it’s really creamy and smooth, with no visible lumps from the cashews. Transfer it to a bowl and store in the fridge while you finish the tacos.

Heat a bit of olive oil in the bottom of a heavy bottom skillet or cast iron skillet over medium-high heat. Once it’s hot and shimmering, add half of the marinated pork, shaking the pork to remove excess marinade. Too much moisture from the marinade and overcrowding the pan will cause the pork to steam rather than crisp. Cook the pork slices on both sides for 2-3 minutes, or until it reaches an internal temperature of 145°F. The thinner the pork slices, the faster it cooks. Transfer the first batch to a clean plate or bowl and repeat with the remaining half of the tenderloin.

Warm or char the taco shells (Note 2) then fill with seared pork. Top the tacos with the corn salsa, drizzle with crema and finish with finely chopped cilantro.