Pork and Poblano Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with an unexpected topping: kiwi salsa! The fruit brings sweetness and tanginess that perfectly complements the 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 and easy to make, using simple ingredients for a flavorful dinner. The combination of savory pork, charred poblano and fresh salsa is sure to become a new favorite.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 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 cilantro and a squeeze of lime juice. Season with salt and pepper and toss to make the salsa. In a small bowl, stir together the sour cream and a squeeze or two of lime juice. Season with salt and pepper to make the crema.
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, 4-5 minutes. Season with salt and pepper. If there’s excess grease, carefully pour it out.
5. Reduce the 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, 1-2 minutes. Season with salt and pepper.
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 lime crema and sprinkle with remaining cilantro. Serve with lime wedges on the side.

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