Pork and Corn Tacos with Cilantro-Lime Crema

This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.

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

Ingredients

• ¼ teaspoon salt
• ¼ cup water
• ½ cup sour cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2 pounds ground pork
• ½ teaspoon white sugar
• 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
• ½ medium lime, juiced
• 1 teaspoon water, or as needed
• 1 teaspoon ancho chile powder
• 1 medium lime
• 4 teaspoons ancho chile powder
• ½ teaspoon 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

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.