One-Pan Pork & Green Pepper Tacos

🥘 Ingredients

• chicken stock concentrate
  1 unit
• cilantro (roughly chopped)
  1 unit
• cooking oil
  2 tbsp
• flour tortillas
  4 pieces
• ground pork
  10 oz
• kiwi (peeled and finely diced)
  1 unit
• lime (quartered)
  1 unit
• long green pepper (cored, deseeded, and finely chopped)
  1 unit
• red onion (halved, peeled, and thinly sliced; mince 2 tbsp)
  1 unit
• roma tomato (finely diced)
  1 unit
• sour cream
  3 tbsp
• southwest spice blend
  1 unit
• tomato paste
  2 tbsp
• water
  ¼ cup

1. 

   1

   Wash and dry all produce. Prepare lime . Prepare roma tomato . Prepare kiwi . Prepare red onion . Prepare cilantro . Prepare long green pepper .

   lime: 1 unit (quartered), roma tomato: 1 unit (finely diced), kiwi: 1 unit (peeled and finely diced), red onion: 1 unit (halved, peeled, and thinly sliced; mince 2 tbsp), cilantro: 1 unit (roughly chopped), long green pepper: 1 unit (cored, deseeded, and finely chopped)
2. 

   2

   In a small bowl, combine sour cream with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together diced roma tomato, kiwi, minced red onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

   sour cream: 3 tbsp
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add sliced red onion, green pepper, and half the southwest spice blend . Cook, stirring occasionally, until softened and lightly charred ⏱️ 3 minutes .

   cooking oil: 2 tbsp, southwest spice blend: 1 unit
4. 

   4

   Add remaining cooking oil, ground pork , and remaining southwest spice blend to the pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Season with salt and pepper. Reduce heat to medium-low. If there is excess grease in your pan, carefully pour it out.

   ground pork: 10 oz
5. 

   5

   Stir in chicken stock concentrate , tomato paste , and water . Cook, stirring, until everything is coated in a thick sauce ⏱️ 2 minutes . Season with salt and pepper.

   chicken stock concentrate: 1 unit, tomato paste: 2 tbsp, water: ¼ cup
6. 

   6

   Wrap flour 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.

   flour tortillas: 4 pieces