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Pork and Poblano Tacos

Pork and Poblano Tacos

with Kiwi Salsa and Lime Crema

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Rated 3.5 / 4
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Shake up taco night with an unexpected topping: kiwi salsa! The fruit is a surprisingly good fit next to south-of-the-border flavors, bringing sweetness and tanginess that match the ground pork seasoned with our Mexican spice blend. It’s balanced out by a cool lime crema and tender pieces of poblano pepper, coming together in a taste adventure unlike anything else you’ve ever experienced in a tortilla.

Tags:Egg freeNut free
Allergens:MilkWheat
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Kiwi

¼ ounce

Cilantro

1 ounce

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Pork

1 unit

Chicken Stock Concentrate

1 tablespoon

Tomato Paste

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol115 mg
Sodium1180 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
Utensils
Bowl
Large Pan
InstructionsPDF
Instructions
1

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP minced onion. Core, seed, and finely chop poblano. Core, seed, and finely dice tomato. Peel, then finely dice kiwi. Roughly chop cilantro. Cut lime into wedges.

2

Toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice in a medium bowl. Season with salt and pepper. In a separate small bowl, stir together sour cream and a squeeze or two of lime juice. Season with salt and pepper.

3

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Mexican spice. Cook, tossing occasionally, until softened and lightly charred, 3-4 minutes.

4

Add pork, another drizzle of oil, and remaining Mexican spice to pan, breaking up meat into pieces. Cook until pork is browned at edges and no longer pink, 4-5 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.

5

Reduce heat under pan to medium low. Stir in stock concentrate, 2 TBSP water, and 1 TBSP tomato paste (we sent more). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

6

Wrap tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide between plates and fill each with filling from pan. Spoon salsa over top. Dollop with crema and sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side.