Citrus Pork Tacos
with Pickled Onion & Southwest Crema
- Wheat
- Soy
The week just isn’t complete without taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex Mex–style taco that’s sure to satisfy. There’s citrusy pork, bell pepper, and pickled onion, all piled into steamy-soft tortillas. Drizzle it all with a Southwest-spiced crema and you’re ready for a truly spec-TACO-lar meal.
Ingredients
1 unit
Red Onion
4 tablespoon
Sour Cream
1 unit
Long Green Pepper
10 ounce
Ground Pork
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Orange
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice onion. Quarter lime. Halve, core, and thinly slice green pepper into strips. Halve orange. Roughly chop cilantro.
• In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside. • In a separate small bowl, combine sour cream with ¼ tsp Southwest Spice (½ tsp for 4). (You’ll use the remaining Southwest Spice later.) Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and remaining onion; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.
• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork* and remaining Southwest Spice. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in Tex-Mex paste, juice from orange, and a squeeze of lime juice. Bring to a simmer and cook until pork is cooked through and sauce is thickened, 2-3 minutes more. Taste and season with salt and pepper.
• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with pork filling and veggies. Drizzle with crema and top with pickled onion (draining first) and cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The citrus and pork combination creates unique, bright flavors that many find exceptional and restaurant-quality. Some found it too spicy or felt the Tex-Mex paste overpowered the citrus notes.
- Ease of prep: Quick and easy to make with straightforward instructions, though some found the multiple steps time-consuming. The pickled onions add extra prep but are worth the effort.
- Suggestions: Add cheese, diced tomatoes, or lettuce for extra freshness and crunch. Use less Tex-Mex paste if you prefer milder heat, and toast tortillas in a pan instead of microwaving.
- Portions: Most found it filling, though some wanted more meat or crema for the number of tacos provided.
- Pickled onions: The quick-pickled onions were a standout feature that many loved, adding great tangy contrast to the rich pork.
Reviews from our home cooks
I will DEFINITELY get the Citrus Pork Tacos again!! The recipe was super easy, and this dish was PACKED with flavor. The citrus added a tart sweetness, the onions and green pepper brought the earthy crunch, and the crema added a flavorful, fresh creaminess that was oh-so-good. The icing on the taco (?) for me was making my own pickled onions- they were the bright, sour piece de resistance that uplifted all the other flavors. I just finished half of the meal and already can't wait for the leftovers.
Restaurant worthy taco with great compliment with the quick pickled onion recipe. Second time this week my wife and kids were willing to give onions a try, and loved them. The southwest crema gave a great cool to the mild spice of the peppers.
We have experienced having the Taco Man come to the school to make fresh tacos for the choir. I was surprised that I liked these citrus pork tacos even better. Pickling the onion was a new way of having onions to us. We liked the Southwest cream sauce.
For some reason in my four person meal I haven't been getting the larger size cilantro. Would recommend doing lime zest in the crema and leaving the southwest seasoning out to showcase a contrast in flavour. Also you could toss a carrot in there and we can ribbon that to add to the pickled onion.
Another winner! This meal contained two new 'prep' items for me: pickled onions and adding citrus to pork for tacos. Pickling the onions took the 'edge' off them and they blended seamlessly with the dish.
Unexpectedly good! I kind of expected it to taste like a regular taco, but the pickled onion and southwest crema really gave it a nice flavor!
Delicious! I don't believe I ever had pork tacos prior and I was really missing out. I love the sweet from the orange along with the sour from the pickled onions along with the tex-mex seasoning. I'm so glad I added this meal to my order!
These are the BEST tacos I have ever had. I really want to make these again. The orange citrus is what gave it such a rich flavor I think. Normally it's just lime in taco recipes with pork, but the orange put it over the top. Bring these back, please 🙏
These were a really big improvement over the Santa Fe pork tacos we tried previously. The microwaving-pickled-onions thing needs to stop, though. The veggies are soft, the meat is soft, the crunch of some pickled onion should be welcome and would add contrast (plus microwaving lime juice destroys the flavor), so I skipped the microwave and recommend the recipe card be changed to omit that step as well.
I have made tons of tacos in my lifetime but never with ground pork and citrus juices. They were delicious! I especially love adding the sliced onion and Anaheim peppers. They made for a nice crunch and flavor. I will definitely order these again.
