One-Pan Tofu & Green Pepper Tacos

Name: One-Pan Tofu & Green Pepper Tacos with Kiwi Salsa & Lime Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lime; 1 unit Tomato; 1 unit Kiwi; 1 unit Red Onion; ¼ ounce Cilantro; 1 unit Long Green Pepper; 3 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 1 unit Tofu; 1 unit Chicken Stock Concentrate; 1 unit Tomato Paste; 6 unit Flour Tortillas; Cooking Oil; Salt; Pepper

with Kiwi Salsa & Lime Crema

Recipe Development TeamUpdated on September 07, 2025

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Shake up taco night with an unexpected topping: kiwi salsa. The fruity condiment adds sweet, tangy contrast to savory, Southwest-spiced ground pork and sautéed green pepper. A drizzle of lime crema makes a bright, creamy finishing touch. Taco ’bout a dream come true!

Tags:

Fiber Powered

•Easy Cleanup

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lime

1 unit

Tomato

1 unit

Kiwi

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Long Green Pepper

3 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

1 unit

Tofu

(Contains: Soy)

1 unit

Chicken Stock Concentrate

1 unit

Tomato Paste

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat34 g

Saturated Fat10 g

Carbohydrate73 g

Sugar21 g

Dietary Fiber10 g

Protein28 g

Cholesterol15 mg

Sodium840 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Small Bowl

•Medium Bowl

•Large Pan

•Paper Towel

Instructions

PDF

• Wash and dry produce. • Quarter lime. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop green pepper.

• In a small bowl, combine sour cream with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

• Add a large drizzle of oil, pork, and remaining Southwest Spice Blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. • Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

• Stir in stock concentrate, tomato paste, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, salsa, and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.