POBLANO AND GROUND PORK TACOS
Pork and poblano tacos with kiwi salsa and lime crema.
Provided by taltos531
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
- 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.
- Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 44.5 g, Cholesterol 34.8 mg, Fat 16.8 g, Fiber 3.7 g, Protein 15.4 g, SaturatedFat 5.5 g, Sodium 659.7 mg, Sugar 4.5 g
PORK TACOS WITH WHITE CHEDDAR, POBLANO PICO AND LIME CREMA
Steps:
- Preheat oven to 450 degrees. Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapeños.
Nutrition Facts : Calories 394 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2, Sodium 1661 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PORK TACOS WITH WHITE CHEDDAR, POBLANO PICO, AND LIME CREMA
Preheat oven to 450°F. Drizzle olive oil over the poblano and jalapeño and roast for about 5 minutes on each side, until blistered. Remove from oven. When
Provided by Shea Goldstein
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F. Drizzle olive oil over the poblano and jalapeño and roast for about 5 minutes on each side, until blistered. Remove from oven. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover, and let simmer for about 10 minutes. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema, and jalapeños.
Nutrition Facts :
GRILLED PORTABELLA AND POBLANO TACOS
In these tacos, strips of meaty grilled portabella join up with grilled onions and poblano peppers, and then get a quick toss with smoky chipotle powder and tangy lime juice to create a taco filling so flavourful and satisfying that even the most devoted of meat eaters won't complain.
Provided by Mary Jenny
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a lightly oiled grill on medium-high heat.
- While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
- Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
- Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
- Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
- Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
- To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.
Nutrition Facts : Calories 216.6, Fat 9.7, SaturatedFat 1.3, Sodium 77.6, Carbohydrate 30.2, Fiber 5.3, Sugar 5.1, Protein 5.4
LIME-CILANTRO PORK TACOS
Make and share this Lime-Cilantro Pork Tacos recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
- Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
- Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
- Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Nutrition Facts : Calories 449.9, Fat 12.9, SaturatedFat 3.3, Cholesterol 73.8, Sodium 742.8, Carbohydrate 50.7, Fiber 4.1, Sugar 5, Protein 31.4
CHICKEN & POBLANO TACOS WITH CREMA RECIPE - (4.7/5)
Provided by mahto
Number Of Ingredients 11
Steps:
- Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.
PORK AND CORN TACOS WITH CILANTRO-LIME CREMA
This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.
Provided by vpecchia
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
- Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
- Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
- Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
- Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
- While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
- Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g
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