Salsa Verde Pork Tacos with Southwest Crema and Monterey Jack

There’s nothing like a taco night to shake up the dinner routine. These salsa verde pork tacos bring together savory ground pork, tender green peppers and a tangy green salsa that simmers into a rich, slightly thickened sauce. A dollop of Southwest-spiced crema and fresh tomato salsa add brightness, while melted Monterey Jack cheese ties it all together in warm flour tortillas.

This recipe is designed for busy weeknights-everything comes together in one pan, so you spend less time cleaning and more time enjoying. Whether you’re feeding the family or hosting a casual taco bar, these tacos are sure to satisfy.

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the grape tomatoes lengthwise. Trim and thinly slice the scallions, separating the white parts from the green tops. Core, deseed and dice the long green pepper.
2. In a small bowl, combine the sour cream, 1 teaspoon of the Southwest Spice Blend (use 2 teaspoons for 4 servings) and a pinch of salt and pepper. Add water, 1 teaspoon at a time, stirring until the mixture reaches a drizzling consistency. Set aside. In another small bowl, combine the halved tomatoes, scallion whites and 1 tablespoon of the green salsa. Season with salt and pepper and stir to combine.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the diced green pepper and season with salt and pepper. Cook, stirring occasionally, until the pepper is softened, about 4-6 minutes.
4. Add the ground pork to the same pan along with another drizzle of oil. Season with salt, pepper and the remaining Southwest Spice Blend. Cook, breaking up the meat into small pieces, until the pork is browned and cooked through, about 4-6 minutes. If there is excess grease in the pan, carefully pour it off.
5. Add the remaining green salsa to the pan with the pork and stir to combine. Bring to a simmer over medium-high heat and cook until the sauce has slightly thickened, about 2-3 minutes. Stir in the butter until melted. Season with additional salt and pepper if needed. Remove from heat.
6. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each tortilla with the pork mixture, then top with Monterey Jack cheese, the tomato salsa and a drizzle of the Southwest crema. Sprinkle with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or directly over a gas flame for a few seconds per side.

How do I store leftovers?

Store the pork mixture and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a skillet and assemble fresh tortillas.

Can I substitute the ground pork?

Ground chicken or turkey are great alternatives. Adjust cooking time as needed to ensure they are fully cooked.