Mexican · Serves 2
with Pico de Gallo and Garlic Sour Cream
What’s a poblano, you ask? A large, mild chili pepper (think bell pepper with a bit more sass) that plays well with bold flavors. These tacos deliver on both the bold and flavor fronts with a spiced pork base, fresh tomato salsa, and garlicky sour cream.
Wash and dry all produce. Finely dice tomato. Peel and finely chop onion. Finely chop enough jalapeño until you have 2 TBSP. Core and deseed poblano, then thinly slice. Peel and finely chop garlic. Quarter lime.
In a small bowl, combine tomato, 2 TBSP onion, 2 tsp jalapeño (save the rest for garnish), and a big squeeze of lime juice. Taste and season with salt and pepper.
In a separate small bowl, combine sour cream, a pinch of garlic, and a squeeze of lime juice. Taste and season with salt, pepper, and more lime juice (if desired).
Heat 1 TBSP oil in a large pan over medium-high heat. Add poblano and cook, stirring, until beginning to blister, 5-6 minutes. Stir in remaining onion and garlic and cook until softened, 3-4 minutes. Season with salt and pepper. Add pork and seasoning. Cook, breaking up meat into pieces, until pork is browned and cooked through, about 5 minutes. Season with salt and pepper.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide pork mixture and tomato salsa between tortillas. Dollop with garlic sour cream. Serve with lime wedges on the side for squeezing over. (If you’d like, sprinkle with remaining jalapeño for an extra kick!)
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