Pork Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with an unexpected topping: kiwi salsa! The fruit brings sweetness and tanginess that pairs perfectly with seasoned ground pork. Combined with tender poblano peppers and a cool lime crema, these tacos are a flavor adventure you won’t forget.

This recipe is quick enough for a weeknight dinner but impressive enough for guests. The combination of savory pork, spicy poblano and bright kiwi salsa creates a balanced dish that everyone will love.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices until you have 2 tablespoons of minced onion. Core, seed and finely chop the poblano pepper. Core, seed and finely dice the Roma tomatoes. Peel and finely dice the kiwis. Roughly chop the cilantro. Cut the limes into wedges.
2. In a small bowl, stir together the sour cream and a squeeze of lime juice. Season with salt and pepper. In a medium bowl, toss together the tomatoes, kiwis, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper. (Tip: For picky eaters, leave out the onion and kiwis and add them as garnish.)
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano, sliced onion and 1 tablespoon of Mexican spice blend. Cook, tossing occasionally, until softened and lightly charred, about 3-4 minutes.
4. Add the ground pork, another large drizzle of oil and the remaining Mexican spice blend to the pan, breaking up the meat into pieces. Cook until the pork is browned at the edges and no longer pink, about 4-5 minutes. Season with salt and pepper. (If there is excess grease, carefully pour it out.)
5. Reduce the heat to medium-low. Stir in the chicken stock concentrates, ¼ cup water and 2 tablespoons of tomato paste. Cook, stirring, until everything is coated in a thick sauce, about 1-2 minutes. Season with salt and pepper.
6. Wrap the tortillas in damp paper towels and microwave on high until warmed through, about 30 seconds. Divide the pork filling among the tortillas. Spoon the salsa over the top. Dollop with the lime crema. Sprinkle with the remaining cilantro. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well in this recipe. Warm them in a dry skillet or microwave before serving.

Can I substitute ground pork with another protein?

Ground chicken or turkey can be used instead of pork. Adjust cooking time as needed.

How do I store leftovers?

Store the pork filling, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before assembling tacos.