Pork & Poblano Tacos

Name: Pork & Poblano Tacos with Kiwi Salsa & Lime Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Lime; 1 unit Roma Tomato; 1 unit Kiwi; 1 unit Red Onion; ¼ ounce Cilantro; 1 unit Poblano Pepper; 4 tablespoon Sour Cream; 1 tablespoon Southwest 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 & Lime Crema

Recipe Development TeamPublished on October 27, 2020

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Shake up taco night with an unexpected topping: kiwi salsa. The fruity condiment adds sweet, tangy contrast to savory, Southwest-spiced ground pork and spicy sautéed poblano. A drizzle of lime crema makes a bright, creamy finishing touch. Taco ’bout a dream come true!

Tags:

One Pan

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 Time15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lime

1 unit

Roma Tomato

1 unit

Kiwi

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Poblano Pepper

4 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest 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

Carbohydrate83 g

Sugar15 g

Dietary Fiber6 g

Protein31 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. • Cut lime into wedges. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop poblano.

• In a small bowl, combine sour cream with 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 Southwest Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

• Add pork*, another large drizzle of oil, and remaining Southwest Spice. 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.

• Stir in stock concentrate, tomato paste, and ¼ cup water (1⁄3 cup for 4 servings). 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, 30 seconds. • Divide tortillas between plates and fill with pork filling, salsa, and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.