Tex-Mex Pork Tacos with Salsa Verde and Southwest Crema

There’s nothing quite like taco night to spice up your week. These Tex-Mex-style pork tacos bring together savory ground pork and mild poblano pepper simmered in tangy salsa verde, all piled into warm flour tortillas. A fresh tomato salsa and a dollop of Southwest-spiced crema add brightness and creaminess, while Monterey Jack cheese melts into every bite.

This recipe is designed for busy weeknights-it comes together in about 30 minutes using just one pan. The combination of smoky, tangy and creamy flavors will make these tacos a regular in your dinner rotation. Serve with your favorite sides like rice or beans for a complete meal.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Core and dice the poblano pepper (remove seeds for less heat). Dice the tomato. Slice the scallions, separating white and green parts. Shred the Monterey Jack cheese if not pre-shredded.
2. In a small bowl, combine the sour cream with half the Southwest spice blend. Season with salt and pepper. Set aside.
3. In another small bowl, combine the diced tomato, sliced scallion greens and a pinch of salt. Set aside for a fresh salsa.
4. Heat a large skillet over medium-high heat. Add the cooking oil and butter. Once hot, add the ground pork and cook, breaking it apart, until browned, about 4-5 minutes.
5. Add the diced poblano pepper and scallion whites to the skillet. Cook for 2 minutes until softened. Stir in the remaining Southwest spice blend and cook for 30 seconds until fragrant.
6. Pour in the green salsa (salsa verde) and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. Warm the flour tortillas: either microwave them wrapped in a damp paper towel for 30 seconds or heat them directly over a gas flame for a few seconds per side.
8. Assemble the tacos: spoon the pork mixture onto each tortilla. Top with the fresh tomato salsa, a drizzle of the Southwest crema and a sprinkle of Monterey Jack cheese. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken are great substitutes. Just be sure to cook them thoroughly and adjust seasoning as needed.

What can I use instead of Southwest spice blend?

You can make your own by combining chili powder, cumin, garlic powder, smoked paprika and a pinch of cayenne. Use about 1 tablespoon total.

How do I store leftover taco components?

Store the pork mixture, crema and fresh salsa separately in airtight containers in the refrigerator. The tortillas are best kept at room temperature or frozen.