Pork and Poblano Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with an unexpected topping: kiwi salsa. The green fruit brings a natural sweetness and tanginess that pairs beautifully with seasoned ground pork and tender poblano peppers. A cool lime crema ties everything together for a taste adventure you won’t forget.

These tacos are quick to make and packed with flavor. The kiwi salsa adds a fresh, fruity kick that balances the savory pork and smoky poblano. Perfect for a weeknight dinner or a fun twist on Taco Tuesday.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 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 to get 1 tablespoon of minced onion. Core, seed and finely chop the poblano pepper. Core, seed and finely dice the Roma tomato. Peel and finely dice the kiwi. Roughly chop the cilantro. Cut the lime into wedges.
2. In a medium bowl, combine the minced onion, diced tomato, half the cilantro, diced kiwi and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, stir together the sour cream and a squeeze or two of lime juice. Season with salt and pepper and set aside.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion, poblano and half the Mexican spice blend. Cook, tossing occasionally, until softened and lightly charred, about 3-4 minutes.
4. Add the ground pork, another drizzle of oil and the remaining Mexican spice blend to the pan. Break up the meat into pieces and cook until browned at the edges and no longer pink, about 4-5 minutes. Season with salt and pepper. If there’s excess grease, carefully pour it out.
5. Reduce heat to medium-low. Stir in the chicken stock concentrate, 2 tablespoons water and 1 tablespoon 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 a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide the tortillas between plates and fill each with the pork mixture. Spoon the kiwi salsa over the top, dollop with lime crema and sprinkle with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed.

What if I can't find Mexican spice blend?

Make your own by combining chili powder, cumin, paprika, garlic powder and oregano.

Can I make the kiwi salsa ahead of time?

Yes, you can prepare the salsa up to 2 hours in advance. Keep it refrigerated.