Slow Cooker Pork Tacos

I love Mexican food and tacos---but, I always find myself overindulging in them when I order them out at a restaurant. And, I avoid making them at the house because there are usually too many toppings and fixings involved. It's not that the dish is necessarily difficult to prepare....but, I find it tedious.

This recipe is a healthy taco alternative. The slow cooker takes away the stovetop effort, and it leaves the meat flavorful enough that it doesn't need too many additional shopping. Just a tangy punch of pineapple, with a fresh palate of cilantro and lime....absolutely delicious!

Slow Cooker Port Tacos

Ingredients:

Dressing:

1/4 cup lime juice

1/4 cup olive oil

1/4 tsp. salt

a bit of honey or sugar (really--just a bit)

1 Pork Tenderloin

1 15 oz can of diced tomatoes

1 tsp. Cumin

1 tsp. Chili powder

1/2 tsp. Red pepper flakes

1/4 tsp. Salt

4 6-inch corn tortillas, warmed

1 cup canned pineapple chunks, drained

2 cups romaine lettuce

chopped cilantro, garnish

Instructions:

1. Prepare the dressing by combining all ingredients in a small bowl. Mix well, cover and cool in the refrigerator.
2. Cut the pork loin up into 1-2" cubes and place into the slow cooker. Add in the tomatoes, cumin, chili powder, pepper and salt. Cover and cook on low until cooked (about 4 hours).
3. Meanwhile, in medium bowl, toss the romaine lettuce with about 1-2 Tbsp. of the dressing. Cover and set aside in the fridge.
4. When the pork is finished, top each corn tortilla with a bit of the romaine mixture, then the pork, and finally--a bit of pineapple. If using, garnish each taco with a pinch of cilantro**. ENJOY!

**avocado and plain yogurt are nice additions here, as well