One-Pan Pork & Green Pepper Tacos

🥘 Ingredients

• Southwest Spice Blend (you'll use the rest in the next step)
  2 tbsp
• chicken stock concentrate
  2 unit
• cilantro (chopped)
  ¼ oz
• cooking oil
  4 tsp
• flour tortillas
  12 unit
• ground pork
  20 oz
• kiwi (diced)
  2 unit
• lime (quartered)
  2 unit
• long green pepper (chopped)
  1 unit
• pepper
• red onion (thinly sliced)
  1 unit
• roma tomato (diced)
  2 unit
• salt
• sour cream
  1/2 c
• tomato paste
  1.5 oz

🍳 Cookware

• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Quarter lime . Finely dice roma tomato . Peel and finely dice kiwi . Halve, peel, and thinly slice red onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro . Core, deseed, and finely chop long green pepper .

   lime: 2 unit (quartered), roma tomato: 2 unit (diced), kiwi: 2 unit (diced), red onion: 1 unit (thinly sliced), cilantro: ¼ oz (chopped), long green pepper: 1 unit (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 tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

   sour cream: 1/2 c, salt, pepper
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion, green pepper, and half the Southwest Spice Blend . Cook, stirring occasionally, until softened and lightly charred, ⏱️ 4 minutes .

   cooking oil: 4 tsp, Southwest Spice Blend: 2 tbsp (you'll use the rest in the next step)
4. 

   4

   Add a large drizzle of oil, ground pork *, and remaining Southwest Spice Blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 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.

   ground pork: 20 oz
5. 

   5

   Stir in chicken stock concentrate , tomato paste , and 1⁄4 cup water (1∕3 cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, ⏱️ 2 minutes . Season with salt and pepper.

   chicken stock concentrate: 2 unit, tomato paste: 1.5 oz
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: 12 unit