Ingredients

• 1 red onion , halved and thinly sliced
• 1 Roma tomato , seeded and finely chopped
• 1 ripe kiwi , diced
• 1 lime , quartered, divided
• 2 tablespoons chopped cilantro , divided
• salt and ground black pepper to taste
• 4 tablespoons sour cream
• olive oil
• 1 poblano pepper - cored , seeded, and finely chopped
• 10 ounces ground pork
• 1 tablespoon Mexican seasoning
• 2 tablespoons chicken stock
• 1 tablespoon tomato paste
• 6 flours tortillas

Instructions

1. 1 Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
2. 2 Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
3. 3 Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
4. 4 Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread lime crema on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

Nutrition per serving