Zesty Pork and Poblano Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with an unexpected topping: kiwi salsa! The fruit brings a sweet and tangy flavor that pairs perfectly with seasoned ground pork and tender poblano peppers. A cool lime crema balances the heat, creating a taste adventure in every bite.

These tacos are quick to make and packed with fresh ingredients. The combination of savory pork, charred poblano and bright kiwi salsa will have everyone asking for seconds. Serve with warm flour tortillas and extra lime wedges for a meal that’s both fun and delicious.

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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 until you have 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 diced tomato, kiwi, minced onion, half the chopped cilantro and a squeeze of lime juice. Season with salt and pepper and toss to combine. In a 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 chopped poblano, sliced onion and half the Mexican spice blend. Cook, tossing occasionally, until the vegetables are 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 is excess grease in the pan, carefully pour it out.
5. Reduce the heat to medium-low. Stir in the chicken stock concentrate, 2 tablespoons of water and 1 tablespoon of tomato paste (you may have extra). Cook, stirring, until everything is coated in a thick sauce, about 1-2 minutes. Season with salt and pepper to taste.
6. Wrap the flour 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 and poblano mixture. Spoon the kiwi salsa over the top, dollop with the lime crema and sprinkle with the remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute. Just be sure to adjust cooking time as needed.

How do I store leftovers?

Store the filling, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling in a pan before serving.

Can I make the kiwi salsa ahead of time?

Yes, you can prepare the salsa up to a day in advance. Keep it refrigerated and add the cilantro just before serving for the best flavor.