Southwest Ground Pork Tacos with Kiwi Salsa and Lime Crema

These Southwest-spiced ground pork tacos are anything but ordinary. The savory, slightly charred poblano and onion pair perfectly with the rich, seasoned pork, while a bright kiwi salsa adds a sweet-tart contrast that wakes up every bite. A drizzle of lime crema brings it all together with a cool, creamy finish.

Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something fun and flavorful without a lot of fuss. Serve with warm flour tortillas and extra lime wedges for a taco night that’s truly memorable.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut the lime into wedges. Finely dice the tomato. Peel and finely dice the kiwi. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Roughly chop the cilantro. Core, deseed and finely chop the poblano pepper.
2. In a small bowl, combine the sour cream with a squeeze of lime juice. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together the diced tomato, kiwi, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper. Set aside.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chopped poblano, sliced onion and half the Southwest spice blend (reserve the rest for the next step). Cook, stirring occasionally, until softened and lightly charred, about 3-4 minutes.
4. Add the ground pork, another large drizzle of oil and the remaining Southwest spice blend. Cook, breaking up the meat into small pieces, until the pork is browned and cooked through, 4-6 minutes. Season with salt and pepper. Reduce the heat to medium low. If there is excess grease in the pan, carefully pour it out.
5. Stir in the chicken 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 to taste.
6. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill with the pork mixture, then top with the kiwi salsa and a drizzle of lime crema. Sprinkle with the remaining cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well. Just be sure to cook until no longer pink and adjust seasoning as needed.

What can I substitute for kiwi in the salsa?

Mango or pineapple make excellent substitutes, offering a similar sweet-tart flavor.

Is there a dairy-free option for the crema?

Use a dairy-free sour cream or blend soaked cashews with lime juice and water for a creamy alternative.