Zesty Citrus Pork Tacos with Pickled Onion and Southwest Crema

These zesty citrus pork tacos bring together bright orange and lime flavors with savory ground pork, tender bell peppers and tangy pickled onions. A quick Southwest-spiced crema adds a cool, smoky finish that ties everything together.

Perfect for a busy weeknight, this recipe comes together in just 30 minutes using simple ingredients. Serve on warm flour tortillas for a satisfying meal that’s sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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 Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView 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. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve the orange. Roughly chop the cilantro.
2. In a small microwave-safe bowl, combine a quarter of the sliced onion, the juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle.
3. In another small bowl, combine the sour cream with ¼ teaspoon of the Southwest spice blend. Season with salt and pepper. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and remaining onion; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. Transfer to a medium bowl and wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground pork and remaining Southwest spice blend. Cook, breaking up the meat into pieces, until browned, 3-4 minutes. If there is excess grease, carefully pour it out.
6. Stir in the Tex-Mex paste, juice from the orange and a squeeze of lime juice. Bring to a simmer and cook until the pork is cooked through and the sauce has thickened, 2-3 minutes more. Taste and season with salt and pepper.
7. While the pork cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
8. Divide the tortillas between plates and fill with the pork mixture and sautéed peppers. Drizzle with the Southwest crema, top with the pickled onion (drained) and garnish with 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 before serving.

What can I substitute for Tex-Mex paste?

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

How do I store leftovers?

Store the pork, vegetables and crema separately in airtight containers in the fridge for up to 3 days. Reheat before assembling.