Pork and Poblano Tacos

Pork and Poblano Tacos

with Kiwi Salsa and Lime Crema

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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.

Allergens:MilkWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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 Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate62 g
Sugar14 g
Dietary Fiber6 g
Protein32 g
Cholesterol115 mg
Sodium1210 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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

Make Salsa and Crema
Make Salsa and Crema
2

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

Cook Veggies
Cook Veggies
3

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

Cook Pork
Cook Pork
4

Add pork, another drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.

Finish Filling
Finish Filling
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.

Warm Tortillas and Plate
Warm Tortillas and Plate
6

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