Spicy Pork and Poblano Tacos with Kiwi Salsa and Lime Crema

Shake up your taco night with a burst of unexpected flavor: kiwi salsa. The green fruit brings a sweet and tangy contrast to the savory, spiced ground pork, while tender poblano peppers add a mild smoky kick. A cool lime crema ties everything together, creating a taste adventure in every bite.

This recipe is all about balance-the heat from the Mexican spice blend, the freshness of the salsa and the creaminess of the crema. Whether you’re a taco purist or an adventurous eater, these tacos are sure to become a new favorite.

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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

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 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 small bowl, stir together the sour cream and a squeeze of lime juice. Season with salt and pepper. 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. (Tip: For picky eaters, leave out the onion and kiwis and add them as garnish later.)
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion, chopped poblano and 1 tablespoon of the Mexican spice blend. Cook, tossing occasionally, until the vegetables are 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. Cook until the pork is browned at the edges and no longer pink, about 4-5 minutes. Season with salt and pepper. (Tip: If there is excess grease in the pan, carefully pour it out.)
5. Reduce the heat to medium-low. Stir in the chicken stock concentrates, ¼ cup water and 2 tablespoons of tomato paste (we sent more). Cook, stirring, until everything is coated in a thick sauce, about 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 pork filling among the tortillas. Spoon the kiwi salsa over the top. Dollop with the lime crema. Sprinkle with the remaining cilantro. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. Warm them in a dry skillet or directly over a gas flame for a few seconds per side.

Is the kiwi salsa very spicy?

No, the salsa is not spicy. It’s sweet and tangy from the kiwi and tomato, with a hint of lime and cilantro. The heat comes from the Mexican spice blend in the pork.

Can I make this recipe ahead of time?

You can prepare the pork filling and the salsa separately up to a day in advance. Reheat the pork and assemble the tacos just before serving.