1. Recipes

How to Make Pork and Corn Tacos with Cilantro-Lime Crema - A Step-by-Step Guide

If you're looking for a fresh and flavorful twist on traditional tacos, look no further than these Pork and Corn Tacos with Cilantro-Lime Crema. This recipe combines the smoky richness of pork with the sweetness of corn and the zesty kick of cilantro-lime crema for a mouthwatering fusion of flavors that will leave you craving more.

One of the best things about this recipe is how versatile it is. You can easily customize it to suit your taste by adding your favorite toppings or adjusti...

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Ingredients

  • 1 medium lime
  • 2 medium shallots, thinly sliced
  • 1 medium jalapeno pepper, thinly sliced, or to taste
  • ½ teaspoon white sugar
  • ¼ teaspoon salt
  • ½ cup sour cream
  • ½ medium lime, juiced
  • 2 tablespoons finely chopped fresh cilantro
  • ½ teaspoon ancho chile powder
  • 1 teaspoon water, or as needed
  • 1 (16 ounce) package frozen corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon ancho chile powder
  • salt and ground black pepper to taste
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 pounds ground pork
  • 4 teaspoons ancho chile powder
  • 4 teaspoons taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chicken bouillon powder
  • salt and ground black pepper to taste
  • ¼ cup water
  • 8 (6 inch) warm corn tortillas, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

    • Nutrition

    442 cal.

    • Total Fat: 26g
    • Saturated Fat: 10g
    • Cholesterol: 84mg
    • Sodium: 320mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 11mg
    • Calcium: 72mg
    • Iron: 2mg
    • Potassium: 578mg

    Categories

    Pork recipes
    Corn recipes
    Taco recipes
    Cilantro recipes