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Poblano Pork Tacos w/ Radish Microgreens

Updated: May 14, 2021

Ground pork and poblano pepper make for a zesty taco. Radish microgreens add an extra bite. Add your favorite taco toppings and that's a wrap ;-)

Ingredients (Serves 2):
  • 1 Roma

  • 1/4 oz. Cilantro

  • 1 Poblano Pepper (core, deseed, and finely chop)

  • 4 Tbsp Sour Cream

  • 1 Tbsp Taco Seasoning

  • 10 oz. Ground Pork

  • 1/2 Red Onion (sliced)

  • 1.5 oz Tomato Paste

  • 6 Flour or Corn Tortillas

  • 1 Lime (cut into wedges)

  • 1-2 Cups of Radish Microgreens

  • Olive Oil

  1. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and 1/2 Tablespoon taco seasoning. Cook, stirring occasionally, until veggies are softened and lightly charred.

  2. Add the pork, another drizzle of olive oil, another 1/2 Tablespoon of taco seasoning to the pan with peppers and onions. Break up the pieces of meat as it heats up. Cook until pork is browned and season with salt and pepper.

  3. Reduce heat to medium-low. Stir in the tomato paste, and 1/4 cup water. Cook into a thick sauce, stirring thoroughly. Season with salt and pepper.

  4. While the meat mixture heats, make the the cream sauce in a small bowl. Add the sour cream and squeeze one-two of the wedges of lime, mix well.

  5. Warm tortillas one by one in a small pan on low heat.

  6. Divide tortillas between plates and fill with pork filling and lime sour cream. Sprinkle with cilantro and radish microgreens. Serve with the remaining lime wedges on the side.

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