Salsa Verde Pork Tacos with Southwest Crema and Monterey Jack

These salsa verde pork tacos bring together tender ground pork simmered in tangy green salsa, sautéed green peppers and a fresh tomato salsa. A drizzle of Southwest-spiced crema and a sprinkle of Monterey Jack cheese add creamy, savory notes that make every bite irresistible.

Ready in just 30 minutes, this one-pan meal is perfect for busy weeknights. Serve the filling in warm flour tortillas and top with scallion greens for a pop of color and freshness. It’s a taco night winner!

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Ingredients

1 unit TomatoView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely dice the tomato. Trim and thinly slice the scallions, separating the white parts from the green tops. Core, deseed and dice the green pepper.
2. In a small bowl, combine the sour cream, 1 teaspoon of the Southwest spice blend, salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside. In another small bowl, combine the diced tomato, scallion whites and 1 tablespoon of the green salsa. Season with salt and pepper. Set aside.
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 softened, 4-6 minutes.
4. Add the ground pork to the pan with another drizzle of oil. Season with salt, pepper and the remaining Southwest spice blend. Cook, breaking up the meat into small pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off.
5. Add the remaining green salsa to the pan with the pork. Bring to a simmer over medium-high heat and cook until slightly thickened, 2-3 minutes. Stir in the butter until melted. Season with salt and pepper. Remove from heat.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each with the pork mixture, then top with Monterey Jack cheese, the tomato salsa and the crema. Sprinkle with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Just adjust cooking time as needed until fully cooked.

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 warm tortillas before serving.

Can I make this dairy-free?

Yes, use dairy-free sour cream and cheese alternatives and substitute the butter with oil or vegan butter.