Pork Tacos with Poblano Pico and Lime Crema

Shea Goldstein


These combination of flavors in these tacos are amazing - the poblano pepper and white cheddar are perfect with the pork!

Blue Ribbon Recipe

These tacos are bursting with layers of goodness! The pico packs a nice punch of flavor thanks to the poblano and jalapeno. The pork is juicy and spicy. The lime crema has a bit of tang and cools things down. A fiesta for your mouth! The Test Kitchen


★★★★★ 2 votes

30 Min
20 Min
Pan Fry



  • 1 large
    poblano pepper
  • 1 large
    jalapeno pepper
  • 1 Tbsp
    olive oil
  • 15 oz
    petite diced tomatoes, canned
  • 1/2 large
    yellow onion, diced
  • 1 Tbsp
    white vinegar
  • 1/2 small
    lime, juiced
  • 1 bunch
    cilantro, chopped
  • 1 Tbsp

  • 1/2 large
    lime, juiced
  • 1/3 c
    sour cream

  • 1 lb
    leftover pork loin, chopped or shredded
  • 1/2 c
    chicken stock
  • 2 Tbsp
    hot sauce
  • 2 c
    white cheddar, shredded
  • 1 pkg
    flour tortillas
  • 1 bunch
    cilantro, chopped
  • 1/2 c
    pickled jalapenos, sliced
  • 1 c
    green leaf lettuce, chopped

How to Make Pork Tacos with Poblano Pico and Lime Crema


  1. Preheat oven to 450 degrees.
  2. Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
  3. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
  4. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
  5. 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.
  6. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.

Printable Recipe Card

About Pork Tacos with Poblano Pico and Lime Crema

Course/Dish: Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican
Collection: Tastes of the World

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