Zesty Citrus Pork Tacos with Pickled Onions and Southwest Crema

Get ready for a taco night that’s bursting with bright, zesty flavors! These citrus pork tacos feature juicy ground pork seasoned with a Southwest spice blend and a hint of orange and lime. Topped with quick-pickled red onions, sautéed green peppers and a smoky crema, every bite is a perfect balance of tangy, savory and creamy.

This recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Serve the filling in warm flour tortillas and drizzle with the Southwest-spiced crema for a truly memorable meal. Whether you’re feeding the family or hosting a casual get-together, these tacos are sure to impress.

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Ingredients

1 unit Red 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the red onion. Zest and juice the lime and orange. Chop the cilantro. Cut the long green pepper into thin strips.
2. In a small bowl, combine the sliced red onion, lime juice, orange juice and sugar. Season with a pinch of salt. Set aside to quick-pickle while you prepare the rest.
3. In another small bowl, mix the sour cream with half of the Southwest spice blend. Stir in a squeeze of lime juice if desired. Set aside.
4. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the green pepper strips and cook until softened, about 3-4 minutes. Transfer to a plate.
5. In the same skillet, add another teaspoon of oil. Add the ground pork, breaking it up with a spoon. Cook until browned, about 4-5 minutes. Stir in the Tex-Mex paste, remaining Southwest spice blend and a splash of water. Cook for 1-2 minutes until the sauce thickens. Season with salt and pepper to taste.
6. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
7. Assemble the tacos: fill each tortilla with the seasoned pork, sautéed green peppers and pickled onions. Drizzle with the Southwest crema and garnish with chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well as substitutes. Just adjust the cooking time as needed.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

How do I store leftovers?

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