Southwest Pork Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with these bold Southwest pork tacos topped with a sweet and tangy kiwi salsa. The fruity condiment adds a refreshing contrast to savory, spiced ground pork and smoky poblano peppers. A drizzle of lime crema brings it all together with a bright, creamy finish.

This recipe comes together in just 30 minutes using one pan, making it perfect for busy weeknights. The combination of textures and flavors-crisp tortillas, juicy salsa, rich meat and cool crema-will have everyone reaching for seconds. Taco ’bout a dream come true!

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut lime into wedges. Finely dice tomato. Peel and finely dice kiwi. Halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Roughly chop cilantro. Core, deseed and finely chop poblano.
2. In a small bowl, combine sour cream with a squeeze of lime juice. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion and half the Southwest Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.
4. Add pork, another large drizzle of oil and remaining Southwest Spice to pan with veggies. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Season with salt and pepper. Reduce heat under pan to medium low. Tip: If there’s excess grease in your pan, carefully pour it out.
5. Stir in stock concentrate, tomato paste and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates and fill with pork filling, salsa and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave to make them pliable.

What can I substitute for kiwi?

You can use diced mango or pineapple for a similar sweet-tart flavor.

Is there a vegetarian option?

Replace ground pork with crumbled firm tofu or a plant-based ground meat substitute. Adjust cooking time as needed.