Spiced Ground Pork Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with an unexpected topping: kiwi salsa! The fruit brings a delightful sweetness and tang that pairs perfectly with seasoned ground pork. Combined with tender poblano peppers and a cool lime crema, these tacos offer a taste adventure unlike any other.

This recipe comes together quickly with simple ingredients. The Mexican spice blend adds warmth and depth, while the fresh salsa and creamy lime sauce balance every bite. Whether for a weeknight dinner or a fun gathering, these tacos are sure to impress.

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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 ounce 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 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices to get 1 tablespoon of minced onion. Core, seed and finely chop the poblano pepper. Core, seed and finely dice the Roma tomato. Peel and finely dice the kiwi. Roughly chop the cilantro. Cut the lime into wedges.
2. In a medium bowl, combine the minced onion, diced tomato, half the cilantro, diced kiwi and a squeeze of lime juice. Season with salt and pepper and toss to make the salsa. In a small bowl, stir together the sour cream and a squeeze or two of lime juice. Season with salt and pepper to make the crema.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion, poblano and half the Mexican spice blend. Cook, tossing occasionally, until softened and lightly charred, about 3-4 minutes.
4. Add the ground pork, another drizzle of oil and the remaining Mexican spice blend to the pan. Break up the meat into pieces and cook until browned at the edges and no longer pink, 4-5 minutes. Season with salt and pepper. If there’s excess grease, carefully pour it out.
5. Reduce the heat to medium-low. Stir in the chicken stock concentrate, 2 tablespoons water and 1 tablespoon tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
6. Wrap the tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide the tortillas between plates and fill each with the pork mixture. Spoon the kiwi salsa over the top, dollop with lime crema and sprinkle with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken. The cooking time may vary slightly; ensure the meat is fully cooked.

What can I use instead of kiwi?

If kiwi isn’t available, you can use diced mango or pineapple for a similar sweet-tangy flavor.

How do I make the crema dairy-free?

Use a dairy-free sour cream alternative or blend soaked cashews with lime juice and water.