Pork and Poblano Tacos

Name: Pork and Poblano Tacos with Kiwi Salsa and Lime Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 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; 1 tablespoon Mexican Spice Blend; 10 ounce Ground Pork; 1 unit Chicken Stock Concentrate; 1 tablespoon Tomato Paste; 6 unit Flour Tortillas; 2 teaspoon Vegetable Oil; Salt; Pepper

with Kiwi Salsa and Lime Crema

Recipe Development TeamPublished on December 07, 2018

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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:

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 Time

DifficultyEasy

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

(Contains: Milk)

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Pork

1 unit

Chicken Stock Concentrate

1 tablespoon

Tomato Paste

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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

•Medium Bowl

•Large Pan

Instructions

PDF

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.

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.

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.

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.

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.

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.