One-Pan Chicken & Poblano Tacos
with Kiwi Salsa & Lime Crema
Shake up taco night with an unexpected topping: kiwi salsa. The fruity condiment adds sweet, tangy contrast to savory, Southwest-spiced ground pork and spicy sautéed poblano. A drizzle of lime crema makes a bright, creamy finishing touch. Taco ’bout a dream come true!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 unit
Roma Tomato
1 unit
Kiwi
1 unit
Red Onion
¼ ounce
Cilantro
1 unit
Poblano Pepper
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
10 ounce
Chicken Breast Strips
1 unit
Chicken Stock Concentrate
1.5 ounce
Tomato Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter lime. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop poblano.
• In a small bowl, combine sour cream and 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.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, and half the Southwest Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.
• Add pork*, a large drizzle of oil, and remaining Southwest Spice to pan with veggies. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 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.
Pat chicken dry with paper towels. Swap in chicken for pork; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
• Stir in stock concentrate, tomato paste, and ¼ cup water (1⁄3 cup for 4 servings). 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, 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.
