Pork and Poblano Tacos with Kiwi Salsa Recipe

Shake up your taco night with an unexpected topping: kiwi salsa! The fruit brings a sweet and tangy twist that pairs perfectly with seasoned ground pork and tender poblano peppers. A cool lime crema balances the flavors, creating a taste adventure unlike any other taco you’ve tried.

This recipe comes together in one pan, making cleanup a breeze. It’s a fun, kid-friendly dinner that the whole family will love. Serve the tacos in warm flour tortillas and top with the vibrant kiwi salsa for a fresh, colorful meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

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 Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the kiwi salsa: Peel and dice the kiwi. Dice the tomato. Mince the shallots. Finely chop the cilantro. Combine in a bowl, squeeze in juice from half the lime and season with salt. Set aside.
2. Slice the poblano pepper into thin strips, discarding seeds and stem. Zest and juice the remaining lime half.
3. In a large skillet over medium-high heat, cook the ground pork, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper.
4. Add the poblano strips to the skillet and cook until softened, about 3 minutes. Stir in the Mexican spice blend and tomato paste, cooking for 1 minute until fragrant.
5. Add 1/4 cup water and the chicken stock concentrate. Simmer until the sauce thickens slightly, about 2 minutes. Adjust seasoning.
6. In a small bowl, mix sour cream with lime zest and a squeeze of lime juice to make the crema. Season with salt.
7. Warm the tortillas in a dry skillet or microwave. Fill with the pork mixture, drizzle with lime crema and top with kiwi salsa. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

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

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can replace sour cream.

How do I store leftovers?

Store the pork mixture and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before serving.