Healthy Pork and Nectarine Tacos

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic
Healthy Pork and Nectarine Tacos

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.

Total Time
45 minutes
Servings
6
Calories
363
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About This Pork and Nectarine Tacos

When it’s taco night in your house, try a new take on an old classic. These heart-healthy tacos start with succulent lean pork loin that is effortlessly cooked in a slow cooker and then shredded. The lean pork is then combined with flavorful ingredients like lime juice, cumin, pepper and garlic to add a touch of pizzazz. The tacos are finished off with a colorful and zesty salsa made from nectarines, corn, bell pepper, onion, radish and jalapeno, tossed with lime juice and zest. This fresh and easy taco recipe has some great stats in addition to exceptional flavor. Two tacos are only 363 calories, containing just 2g of saturated fat and 318mg of sodium, which will make your heart happy. Most kids love tacos and won’t even realize how healthy they are. And if you’re following a gluten-free diet, you’ll still be able to enjoy these tacos because they use corn taco shells instead of flour tortillas.

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Ingredients

Recipe yields 6 servings

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Helpful How-To Video

How to Make Pork and Nectarine Tacos

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Nutrition Facts

Serving Size:
2 tacos

363
Calories
13
g
Fat
41
mg
Cholesterol
318
mg
Sodium
37
g
Carbs
2
g
Sat. Fat
1
g
Fiber
20
g
Protein
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