Shake up taco night with an unexpected topping: kiwi salsa. The green fruit is a surprisingly good fit next to south-of-the-border flavors, bring a sweetness and tanginess that matches the ground pork seasoned in 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.
Mexican Spice Blend
Chicken Stock Concentrate
Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP minced onion. Core, seed, and finely chop poblano. Core, seed, and finely dice tomatoes. Peel, then finely dice kiwis. Roughly chop cilantro. Cut limes into wedges.
Toss together minced onion, tomatoes, kiwis, half the cilantro and a squeeze of lime juice in a medium bowl. (TIP: You can leave the onion and kiwi out for picky eaters and add them as a garnish at the end.) Season with salt and pepper. In a separate small bowl, stir together sour cream 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, poblano, and half the Mexican spice. Cook, tossing occasionally, until softened and lightly charred, 3-4 minutes.
Add pork, another large 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.
Reduce heat under pan to medium low. Stir in stock concentrates, ¼ cup water, and 2 TBSP tomato paste (we sent more). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
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.