Diabetic, Gluten Free, Heart Healthy
Serves 6
Ingredients
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1 lb boneless pork loin
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1 large yellow onion, cut into wedges
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3 Tbsp fresh lime juice
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1 1/2 Tbsp olive oil
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1/2 tsp ground cumin
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1/4 tsp black pepper
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2 garlic cloves, minced
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1 cup cooked corn
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1/2 medium red bell pepper, chopped
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2 very ripe nectarines, peeled and diced
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1/2 tsp lime zest
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1 Tbsp chopped cilantro
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1 radish, chopped
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1 small white onion, chopped fine
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1 jalapeño pepper, seeded and minced (optional)
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12 (6-inch each) corn taco shells (gluten free if needed)
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1 cup shredded arugula
Preparation
- 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:
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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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