Zesty Citrus Pork Tacos with Pickled Onion and Southwest Crema

There’s something magical about taco night-especially when it’s this easy and flavorful. These citrus pork tacos bring together bright orange and lime, savory ground pork and a kick of Southwest spice, all wrapped in warm flour tortillas. The quick-pickled onions add a tangy crunch, while the smoky crema ties everything together.

Whether you’re feeding the family or treating yourself, this recipe is a surefire way to shake up your dinner rotation. Ready in about 30 minutes, it’s a fresh, zesty take on a classic that will have everyone reaching for seconds.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pickle the onion: Thinly slice the onion. In a small bowl, combine the sliced onion, juice of half the lime, sugar and a pinch of salt. Set aside to quick-pickle while you prepare the rest.
2. Make the crema: In another small bowl, stir together the sour cream, half the Southwest spice blend and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
3. Cook the pork: Heat the cooking oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Stir in the Tex-Mex paste, remaining Southwest spice blend and the juice from the orange. Cook for 1-2 minutes until fragrant and slightly thickened. Season with salt and pepper.
4. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30-45 seconds or heat them directly over a gas flame for a few seconds per side.
5. Assemble the tacos: Divide the citrus pork among the warm tortillas. Top with pickled onion, thinly sliced green pepper and a drizzle of Southwest crema. Garnish with fresh cilantro leaves and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just be sure to cook until no longer pink.

How do I store leftovers?

Store the cooked pork, pickled onion and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before assembling.

What can I use instead of flour tortillas?

Corn tortillas are a great gluten-free option. Warm them before serving to prevent cracking.