Pork and Corn Tacos with Cilantro-Lime Crema

Pork and Corn Tacos with Cilantro-Lime Crema

Zesty pork, charred corn, and pickled vegetables are topped with a cilantro-lime crema in this tasty taco recipe that everyone will enjoy.

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
442 Calories

Recipe Instructions

Step 1
Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
Step 2
Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
Step 3
Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
Step 4
Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
Step 5
Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
Step 6
While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
Step 7
Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 pounds ground pork
  • salt and ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 (16 ounce) package frozen corn kernels
  • 1 teaspoon chicken bouillon powder
  • 1 tablespoon salted butter
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon water, or as needed
  • 1 teaspoon ancho chile powder
  • 1 medium lime
  • 4 teaspoons ancho chile powder
  • 2 medium shallots, thinly sliced
  • 1 medium jalapeno pepper, thinly sliced, or to taste
  • 4 teaspoons taco seasoning
  • 8 (6 inch) warm corn tortillas, or as needed
  • 0.5 cup sour cream
  • 0.25 teaspoon salt
  • 0.25 cup water
  • 0.5 teaspoon white sugar
  • 0.5 medium lime, juiced
  • 0.5 teaspoon ancho chile powder

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