Spicy Pork and Poblano Tacos with Kiwi Salsa and Lime Crema

Shake up your taco routine with an unexpected twist: kiwi salsa. The green fruit brings a natural sweetness and tang that pairs beautifully with seasoned ground pork and tender poblano peppers. A cool lime crema balances the heat, creating a taste adventure in every bite.

This recipe comes together quickly in one pan, making it ideal for busy weeknights. The Mexican spice blend adds warmth, while the fresh salsa and creamy drizzle keep things bright and refreshing. Serve in warm flour tortillas for a meal that’s as fun to make as it is to eat.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 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 2 tablespoons of minced onion. Core, seed and finely chop the poblano pepper. Core, seed and finely dice the Roma tomatoes. Peel and finely dice the kiwis. Roughly chop the cilantro. Cut the limes into wedges.
2. In a medium bowl, toss together the minced onion, diced tomatoes, diced kiwis, half the cilantro and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, stir together the sour cream and a squeeze of lime juice. Season with salt and pepper and set aside.
3. Heat a large 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 large 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 is excess grease, carefully pour it off.
5. Reduce heat to medium-low. Stir in the chicken stock concentrates, ¼ cup water and 2 tablespoons tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper to taste.
6. Wrap the flour tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide the tortillas among 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, ground turkey or chicken can be substituted. Just be mindful that leaner meats may require a little extra oil to prevent sticking.

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 filling in a skillet and assemble tacos fresh.

Can I make the salsa ahead of time?

Absolutely! The kiwi salsa can be made up to a day in advance. Keep it refrigerated and give it a stir before serving.