Heart Healthy Pork and Nectarine Tacos Recipe

Name: Heart Healthy Pork and Nectarine Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 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

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: Gluten Free

Dietary Review: