Diabetic Recipe of the Week: Pork and Green Onion Tacos

Serves: 4
2 tacos per serving
Ingredients
Cooking spray
1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
1 small garlic clove, minced
1 tsp. smoked paprika
1/2 tsp. chipotle powder
1/8 tsp. tsp. salt
12 oz. boneless pork loin chops (about 3/4 inch thick), all visible fat discarded
8 medium green onions (6 to 8 inches long)
8 6-inch corn tortillas
2 cups loosely packed shredded spinach or romaine
1 medium tomato, cut into thin wedges
1 small lime, cut into 4 wedges
Preparation
1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
2. In a small bowl, whisk together the sour cream, cilantro, lime juice, and garlic. Set aside.
3. In a separate small bowl, stir together the paprika, chipotle powder, and salt. Sprinkle over both sides of the pork. Using your fingertips, gently press the mixture so it adheres to the pork.
4. Grill the pork for 3 to 4 minutes on each side, or until it registers 145 degrees on an instant read thermometer. Transfer to a cutting board. Let stand for 3 minutes.
5. Grill the grill onions for 1 to 2 minutes on each side, or until they begin to brown. Transfer to the cutting board.
6. Warm the tortillas using the package directions.
7. Thinly slice the pork diagonally across the grain. Chop the green onions into 1-inch pieces. Layer as follows into the center of the tortillas: the pork, green onions, spinach, and tomato wedges. Spoon the sour creem mixture on top. Serve the tacos with the lime wedges.
This recipes comes from The Go Red Cookbook, by the American Heart Association.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Mushroom and Onion Taco

Makes: 6 servings
Serving Size: 1 taco
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
2 tsp. olive oil

1/2 large red onion, thinly sliced
1 small jalapeno pepper, seeded and minced
3 large portobello mushrooms, stems removed, caps wiped clean, and thinly sliced
6 (6-inch diameter) corn tortillas
2 tsp. hot or mild chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
2 Tbsp. water
1 cup finely shredded green cabbage
1/4 cup fat-free sour cream
1 Tbsp. finely chopped cilantro
Preparation
1. Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium-high heat. Add the onion and saute for 3 minutes. Add the jalapeno pepper and saute for 30 seconds. Add the mushrooms and saute until they are soft.
2. Meanwhile, wrap the tortillas in a square of aluminum foil and fold the edges to seal. Heat the tortillas in the oven for about 5 minutes, until warmed through.
3. In a small prep bowl, combine the chili powder, cumin, oregano, sugar, cayenne pepper, salt, and black pepper. Add the spice mixture to the onion-mushroom mixture and saute for 1 minute. Add the water and simmer on low heat for 1 minute.
4. To serve, fill each warm tortilla with some of the onion-mushroom mixture. Divide the shredded cabbage, sour cream, and cilantro among the tacos.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.