Spiced Pork Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with a surprising topping: kiwi salsa! The sweet and tangy fruit pairs beautifully with seasoned ground pork and tender poblano peppers. A cool lime crema balances the heat, creating a taste adventure in every bite.

These tacos come together quickly with simple ingredients. The Mexican spice blend adds warmth, while the fresh salsa and crema keep things bright and refreshing. Perfect for a weeknight dinner that feels special.

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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

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 onion. Mince a few slices until you have 1 tablespoon minced onion. Core, deseed and finely chop the poblano. Finely dice the tomato. Peel and finely dice the kiwi. Roughly chop the cilantro. Quarter the lime.
2. In a medium bowl, combine the tomato, kiwi, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, combine the sour cream and a squeeze or two of lime juice. Season with salt and pepper. Set both aside.
3. Heat a 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, 3-4 minutes.
4. Add the pork, another drizzle of oil and the remaining Mexican spice blend to the pan. Cook, breaking up the meat into pieces, until browned and cooked through, 4-5 minutes. Season with salt and pepper. If there’s excess grease, carefully pour it out.
5. Reduce heat to medium-low. Stir in the stock concentrate, 2 tablespoons water and 1 tablespoon tomato paste (you may have extra). 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. Microwave on high until warmed through, about 30 seconds. Divide tortillas between plates and fill each with the pork mixture. Top with the kiwi salsa. Dollop with the lime crema and sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey works well as a substitute. Adjust cooking time as needed.

What can I use instead of Mexican spice blend?

You can make your own with chili powder, cumin, paprika, garlic powder and oregano.

How do I store leftovers?

Store the filling, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling before assembling.