Savory Pork and Poblano Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with these savory pork and poblano tacos topped with a vibrant kiwi salsa and a cool lime crema. The sweetness and tanginess of the kiwi perfectly complement the seasoned ground pork and tender poblano peppers, creating a flavor adventure in every bite.

This recipe is quick and easy, making it perfect for a weeknight dinner that the whole family will love. The lime crema adds a refreshing finish, balancing the spices and bringing everything together. Get ready for a taste experience unlike any other!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Finely dice the red onion. Peel and dice the kiwi. Dice the tomato. Stem, seed and dice the poblano pepper. Zest and juice the lime. Chop the cilantro.
2. Make the kiwi salsa: In a small bowl, combine the diced kiwi, half of the diced red onion, the diced tomato and a squeeze of lime juice. Season with a pinch of salt and set aside.
3. Make the lime crema: In another small bowl, mix the sour cream with the lime zest and a squeeze of lime juice. Season with salt to taste. Set aside.
4. Cook the pork: Heat 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. Drain excess fat if needed.
5. Add the poblano and onion: Add the diced poblano pepper and remaining red onion to the skillet. Cook for 2-3 minutes until softened.
6. Season the filling: Stir in the southwest spice blend, tomato paste and chicken stock concentrate. Cook for 1 minute until fragrant. Add a splash of water if the mixture seems dry. Season with salt and pepper to taste.
7. Warm the tortillas: In a separate dry skillet or directly over a gas flame, warm the flour tortillas for about 30 seconds per side until pliable.
8. Assemble the tacos: Divide the pork mixture among the tortillas. Top with kiwi salsa and a drizzle of lime crema. Garnish with chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes for ground pork in this recipe.

What can I use instead of kiwi?

If kiwi is not available, you can substitute with diced mango or pineapple for a similar sweet-tangy flavor.

How do I store leftovers?

Store the pork filling, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling before assembling tacos.