Sometimes I’ll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps instead of tacos. It’s good either way.
—KATHLEEN WOLF NAPERVILLE, IL
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 10 SERVINGS
2 pounds boneless pork sirloin, cut into 1-inch pieces
1 1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
1. In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is tender.
2. Shred pork with two forks. Place about 1/2 cup pork mixture in the center of each tortilla. Serve with toppings if desired.
PER SERVING 1 taco (calculated without optional toppings) equals 301 cal., 8 g fat (2 g sat. fat), 54 mg chol., 616 mg sodium, 32 g carb., 1 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 2 starch.