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Pork and Nectarine Tacos

Heart Healthy Pork and Nectarine Tacos Recipe

               
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.
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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
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Helpful how to videos
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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:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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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

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About This Healthy Recipe

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 some 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. Kids will be happy because they 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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Heart Healthy Pork and Nectarine Tacos Recipe
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
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.

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