Zesty Citrus Pork Tacos with Pickled Onion and Southwest Crema

These citrus pork tacos are a burst of bright, tangy flavor wrapped in warm tortillas. Juicy ground pork is seasoned with a Southwest spice blend and brightened with fresh orange and lime. Topped with quick-pickled red onions and a smoky crema, every bite is a perfect balance of savory, tangy and creamy.

This recipe comes together in about 30 minutes, making it an ideal weeknight dinner. The pickled onions add a pop of color and acidity, while the crema brings a cool, spiced finish. Serve them with your favorite taco fixings for a meal that’s sure to become a regular in your rotation.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pickle the onion: Thinly slice the red onion. In a small bowl, combine the sliced onion, juice of half the lime, 1 teaspoon sugar and a pinch of salt. Set aside to quick-pickle.
2. Prepare the crema: In another small bowl, mix the sour cream with half the Southwest spice blend. Zest the lime and add half the zest to the crema. Stir until combined. Set aside.
3. Cook the pork: Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Stir in the Tex-Mex paste and remaining Southwest spice blend. Cook for 1 minute more.
4. Add citrus: Juice the orange and the remaining lime half. Pour the citrus juices into the skillet with the pork. Cook until the liquid reduces slightly, about 2 minutes. Remove from heat.
5. Prepare the vegetables: While the pork cooks, thinly slice the long green pepper into rings. Roughly chop the cilantro leaves and tender stems.
6. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds or heat them in a dry skillet until pliable.
7. Assemble the tacos: Divide the citrus pork among the tortillas. Top with pickled red onion, sliced green pepper and a drizzle of the Southwest crema. Garnish with chopped cilantro and a sprinkle of the remaining lime zest. Serve immediately.

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 to ensure they are fully cooked.

What can I use instead of Tex-Mex paste?

You can substitute 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and a pinch of cumin.

How do I store leftovers?

Store the cooked pork, pickled onions and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before assembling.