Pork and Poblano Tacos
with Kiwi Salsa and Lime Crema
- Milk
- Soy
- Wheat
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.
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
(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
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique kiwi salsa, which added a refreshing sweetness to balance the savory pork 🌶️.
- Ease of prep: Quick and easy to make with simple cleanup, though some found chopping ingredients took longer than expected.
- Suggestions: Consider adding jalapeños or hot sauce for extra heat; some preferred corn tortillas for a lighter taste.
- Portions: Several mentioned wanting a side dish like rice or beans to make it feel like a complete meal.
- Texture: Some found the pork a bit greasy; draining excess fat before adding seasonings can help.
Reviews from our home cooks
The pork & poblano tacos were probably the best tacos I've ever eaten. The Kiwi Salsa and Lime Crema were to die for. The pork was a nice substitute for beef and I didn't miss the cheese at all.
This recipe is deceptively simple, and produces amazing results. While I prefer a "street" taco style, these are the best "fancy" tacos I have ever made. I was a little hesitant about the kiwi, but it plays really well with the lime crema.
These tacos had a wonderful flavor and easy to cook. I never would have thought of making a kiwi salsa, but it was fantastic as was the lime crema! Thanks for pushing me outside my comfort zone!!
So good. The sweetness from the kiwi, and the acid from the lime, the savoryness from the pork and that slight spice from the poblano complimented in a really interesting way
MY FAVORITE OF THE THREE! The salsa - with the addition of kiwi - was excellent! Your produce is always so fresh, and a better quality than what I get at the (very large) chain grocery store I shop at. However, the plum tomato provided was a bit squishy today - luckily I had some grape tomatoes on hand to dice and add to the mix. We have a couple of high-end "frou-frou" Mexican restaurants here in Cincinnati ... these Pork Poblano Tacos were as good as anything on their menu (at a fraction of the cost and with AMPLE-sized servings!).
I never thought to put kiwi in a salsa, fabulous. This is the second mexican dish I've had with Pork Sausage, I agree, it definitely tastes great. I believe that the tomato paste was ok but I think it needed a little more stretch on it so I cooked in some tomato to give it a more rich feel. Since Poblano is too spicy for us, I used yellow pepper in its place and it really melded well. I'd recommend giving instructions on how to cut up a poblano properly (use gloves and glasses- wash hands immediately) as not many who would make this dish first hand would know.
The seasoning for the pork wasn't very flavorful. The only thing I tasted was the tomato paste. I solved that by adding a liberal dose of Cholula. The kiwi salsa was great, so was the lime crema, but the pork seasoning needs improving.
So yummy! I loved the heat of the poblano with the crema and surprising kiwi salsa. The combination made me stuff my face!!
Pork was delicious. Wish I could specify more specific dietary restrictions like sending this recipe but not including the cilantro, which will be a waste in my household. Poblano pepper was delicious. The kiwi salsa put this over the top.
Such unique flavors! Loved the kiwi salsa! I have never made tacos with ground pork! I will make these with my fav lower carb tortillas from Trader Joe's and homemade taco seasoning!! Love the inspiration!
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