Southwest Pork Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with these vibrant Southwest pork tacos. The star of the show is an unexpected kiwi salsa-sweet, tangy and perfectly paired with savory, spiced ground pork and charred poblano peppers. A drizzle of lime crema adds a bright, creamy finish that ties everything together.

This recipe comes together in a single pan, making it a convenient weeknight dinner. The combination of flavors and textures will have everyone coming back for more. Get ready to taco ’bout a dream come true!

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Finely dice the tomato. Peel and finely dice the kiwi. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Roughly chop the cilantro. Core, deseed and finely chop the poblano pepper.
2. In a small bowl, combine the sour cream and a squeeze of lime juice. Add 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 sliced onion, poblano and half the Southwest spice blend (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.
4. Add the ground pork, a large drizzle of oil and the remaining Southwest spice blend to the pan with the vegetables. Cook, breaking up the meat into pieces, until the pork is browned and cooked through, 4-6 minutes. Season with salt and pepper. Reduce the heat to medium-low. If there’s excess grease in the pan, carefully pour it out.
5. Stir in the chicken stock concentrate, tomato paste and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 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 tortillas among plates and fill with the pork filling, salsa and crema. Sprinkle with the remaining cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Adjust cooking time as needed to ensure the meat is fully cooked.

How do I store leftovers?

Store the pork filling, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Warm the filling before serving and assemble fresh tortillas.

Can I make the kiwi salsa ahead of time?

Yes, you can prepare the salsa up to a day in advance. Keep it refrigerated and stir before serving.