Zesty Citrus Pork Tacos with Pickled Onions and Southwest Crema

These citrus pork tacos are a vibrant twist on classic taco night. Juicy ground pork is seasoned with a Southwest spice blend and simmered with tangy orange and lime juices, creating a bright and savory filling. Topped with quick-pickled onions, sautéed bell peppers and a smoky crema, every bite is a balance of zesty, creamy and crunchy textures.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you crave something flavorful but don’t want to spend hours in the kitchen. Serve on warm flour tortillas with fresh cilantro and extra lime wedges for a meal that’s sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Halve the orange. Roughly chop the cilantro.
2. In a small microwave-safe bowl, combine about one quarter of the sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle. In another small bowl, mix the sour cream with ¼ teaspoon of the Southwest Spice Blend. Season with salt and pepper. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and remaining onion. Cook, stirring occasionally, until browned and tender, about 5-7 minutes. Season with salt and pepper. Transfer the vegetables to a medium bowl and wipe the pan clean.
4. Return the pan to medium-high heat with another drizzle of oil. Add the ground pork and the remaining Southwest Spice Blend. Cook, breaking the meat into pieces, until browned, about 3-4 minutes. If there is excess grease, carefully pour it off. Stir in the Tex-Mex paste, juice from the orange and a squeeze of lime juice. Bring to a simmer and cook until the pork is cooked through and the sauce thickens, 2-3 minutes more. Taste and adjust seasoning with salt and pepper.
5. While the pork cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the warm tortillas among plates. Fill with the pork mixture and the cooked peppers and onions. Drizzle with the Southwest crema, top with the pickled onion (drained) and sprinkle with chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Adjust cooking time as needed to ensure they are fully cooked.

What if I don't have Tex-Mex paste?

You can substitute with 1 tablespoon tomato paste mixed with ½ teaspoon chili powder and a pinch of cumin.

How do I store leftovers?

Store the pork filling, vegetables and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving with fresh tortillas.