Pork and Poblano Tacos

Name: Pork and Poblano Tacos with Kiwi Salsa and Lime Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Red Onion; 1 unit Poblano Pepper; 1 unit Roma Tomato; 1 unit Kiwi; ¼ ounce Cilantro; 1 unit Lime; 4 tablespoon Sour Cream; 1 tablespoon Mexican Spice Blend; 10 ounce Ground Pork; 1 unit Chicken Stock Concentrate; 1.5 ounce Tomato Paste; 6 unit Flour Tortillas; 4 teaspoon Vegetable Oil; Salt; Pepper

with Kiwi Salsa and Lime Crema

Recipe Development TeamPublished on July 22, 2019

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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 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

•Family Friendly

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 unit

Lime

4 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Pork

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3724 kJ

Calories890 kcal

Fat48 g

Saturated Fat17 g

Carbohydrate63 g

Sugar16 g

Dietary Fiber7 g

Protein33 g

Cholesterol115 mg

Sodium1240 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

•Peeler

•Small Bowl

•Medium Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and finely chop poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges.

In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, 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 poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

Add pork, another large 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. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.