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Pork and Poblano Tacos
Pork and Poblano Tacos

Pork and Poblano Tacos

with Kiwi Salsa and Lime Crema

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Rated 3.5 / 4out of 1158 ratings
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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, bringing sweetness and tanginess that matches 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:Spicy
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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

1 unit

Poblano Pepper

2 unit

Roma Tomato

2 unit

Kiwi

½ ounce

Cilantro

2 unit

Lime

8 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Mexican Spice Blend

20 ounce

Ground Pork

2 unit

Chicken Stock Concentrate

2 tablespoon

Tomato Paste

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber4 g
Protein31 g
Cholesterol105 mg
Sodium820 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
Small Bowl
Medium Bowl
Large Pan
Paper Towel
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 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.

Make Salsa and Crema
Make Salsa and Crema
2

In a small bowl, stir together sour cream and a squeeze of lime juice. Season with salt and pepper. In a medium bowl, toss together minced onion, tomatoes, kiwis, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. TIP: Have picky eaters? Leave out the onion and kiwis and save them for garnish.

Cook Veggies
Cook Veggies
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and 1 TBSP Mexican spice (1 packet). Cook, tossing occasionally, until softened and lightly charred, 3-4 minutes.

Cook Pork
Cook Pork
4

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.

Finish Filling
Finish Filling
5

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.

Finish and Serve
Finish and Serve
6

Wrap tortillas in a damp paper towel and microwave on high until warmed through, about 30 seconds. Divide pork filling between tortillas. Spoon salsa over top. Dollop with crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges.