Heart Healthy Pork and Nectarine Tacos Recipe
Succulent pork, garlicky vegetables, and juicy, diced nectarines combine in this gluten-free taco recipe for perfectly balanced flavor. Add lime zest and chopped cilantro for a burst of freshness - this sweet and spicy dish will win over adventurous and picky eaters alike.
Ingredients
Recipe yields 6 servings
1 lb boneless pork loin
1 large yellow onion, cut into wedges
3 Tbsp fresh lime juice
1 1/2 Tbsp olive oil
1/2 tsp ground cumin
1/4 tsp black pepper
2 garlic cloves, minced
1 cup cooked corn
1/2 medium red bell pepper, chopped
2 very ripe nectarines, peeled and diced
1/2 tsp lime zest
1 Tbsp chopped cilantro
1 radish, chopped
1 small white onion, chopped fine
1 jalapeño pepper, seeded and minced (optional)
12 (6-inch each) corn taco shells (gluten free if needed)
1 cup shredded arugula
Helpful how to videos
Directions
Step 1
In a slow cooker, cook the pork loin and yellow onion on high for 4 hours. Remove from slow cooker and allow pork loin to rest for 10 minutes. Discard the onion wedges. Using 2 forks, shred the pork.
Step 2
In a large bowl, combine the shredded pork, 1 tablespoon of the lime juice, 1 tablespoon of the oil, cumin, black pepper and garlic. Toss to combine and set aside.
Step 3
In another bowl, combine corn, 1 tablespoon of the lime juice, remaining 1/2 tablespoon of the oil, bell pepper, nectarines, lime zest, cilantro, radish, white onion and jalapeño and toss.
Step 4
In a toaster oven set to 200°, heat taco shells until warm. Toss arugula with remaining 1 tablespoon of the lime juice. Divide pork evenly among taco shells. Top each taco with about 1 tablespoon arugula mixture and about 2 tablespoons corn salsa.
Time: 45 minutes
Servings: 6
Calories: 363
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 2 tacos
Per serving:
calories:363
total fat:13g
sat fat:2g
cholesterol:41mg
sodium:318mg
total carb:37g
fibers:1g
proteins:20g
Thank you!