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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless pork loin
- 1 yellow onion (large, cut in 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
- 1 cup corn (cooked)
- 1/2 red bell pepper (medium)
- 2 nectarines (very ripe)
- 1/2 tsp. lime zest
- 1 Tbsp. cilantro
- 1 radish
- 1 white onion (small)
- 1 jalapeño pepper (seeded and minced, optional)
- 12 taco shells (6-inch corn, gluten free if needed)
- 1 cup arugula (shredded)
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Directions
- 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 an oven or 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.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol75mg25% |
Sodium310mg13% |
Potassium960mg27% |
Protein31g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber7g28% |
Sugars11g |
Vitamin A20% |
Vitamin C60% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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