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Diabetic, Gluten Free, Heart Healthy

Serves 6
Tacos don’t have to be dripping with cheese and loaded with fat. Try these colorful and tasty pork tacos topped with a sweet and spicy fruit salsa.


  • 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


  • 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.
  • 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.
  • 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.
  • 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.

This Recipe first appeared in Health eCooks®.

Nutrition Facts

Serving size:

  • 2 tacos


Per Serving: 

Calories: 363
Fat: 13g
Saturated Fat: 2g
Cholesterol: 41mg
Sodium: 318mg
Carbohydrates: 37g
Fiber: 1g
Protein: 20g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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