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Pork & Poblano Tacos

Pork & Poblano Tacos

All In One Pan

Easy
Read more

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:Family friendlyEasy
Allergens:MilkWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

1 unit

Roma Tomato

1 unit

Kiwi

2 unit

Shallot

¼ ounce

Cilantro

1 unit

Poblano Pepper

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Mexican Spice Blend

10 ounce

Ground Pork

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

6 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)3766 kJ
Calories900 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate86 g
Sugar17 g
Dietary Fiber8 g
Protein33 g
Cholesterol115 mg
Sodium1230 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
Peeler
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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

2

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 shallots, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

3

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced shallots, and half the Mexican Spice (you’ll use the rest later). Cook, stirring occasionally, until veggies are softened and lightly charred, 3-4 minutes.

4

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, 4-6 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.

5

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. Turn off heat.

6

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