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Heat 1 Tbsp. oil in large skillet on medium heat. Cook tacos, in batches if necessary, 5 to 7 min. or until crisp and heated through, turning occasionally.
Prepare using shredded cooked chicken.
Mix 1/4 cup KRAFT Real Mayo Mayonnaise, 1/4 cup GREY POUPON Dijon Mustard, 1 minced garlic clove and 1 tsp. ground cumin until blended. Pour over 2 pork tenderloins (1-1/2 lb. each) in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade. Heat grill to medium heat. Grill meat 20 min. or until done (160ºF), turning occasionally. Remove meat from grill. Serve 1 pork tenderloin. Wrap remaining tenderloin in foil. Refrigerate to make the Grilled Pork Tacos the next day.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.