Savory Pork Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with an unexpected topping: kiwi salsa! The fruit brings a sweet and tangy flavor that pairs beautifully with seasoned ground pork. Tender poblano peppers and a cool lime crema balance the dish, creating a taste adventure in every bite.

This recipe is easy enough for a weeknight dinner but impressive enough for guests. The combination of savory pork, spicy poblano and bright salsa will have everyone reaching for seconds.

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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 unit 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

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable 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. Halve, peel and thinly slice the red onion. Mince a few slices until you have 2 tablespoons. Core, deseed and finely chop the poblano pepper. Finely dice the Roma tomato. Peel and finely dice the kiwi. Roughly chop the cilantro leaves and stems. Cut the lime into wedges.
2. In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together the tomato, kiwi, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the poblano, sliced onion and half the Mexican spice blend. Cook, stirring occasionally, until softened and lightly charred, 3 to 4 minutes.
4. Add the ground pork, another large drizzle of oil and the remaining Mexican spice blend to the pan. Cook, breaking up the meat into pieces, until the pork is browned and cooked through, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium low. Tip: If there is excess grease in the pan, carefully pour it out.
5. Stir in the chicken stock concentrate, 1/4 cup water (1/3 cup for 4 servings) and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1 to 2 minutes. Season with salt and pepper.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the pork filling, salsa and crema among the tortillas. Sprinkle with the remaining cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute. Just be sure to cook it thoroughly and adjust seasoning as needed.

What can I use instead of Mexican spice blend?

You can make your own by combining chili powder, cumin, paprika, garlic powder and a pinch of oregano.

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 pork before serving.