Corn Chimichurri Pork Tacos Recipe
User Reviews
5.0
21 reviews
Excellent
Corn Chimichurri Pork Tacos Recipe
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Get your noms on this Taco Tuesday with this one skillet Corn Chimichurri Pork Tacos Recipe! With a spicy corn and cilantro chimichurri, and juicy ground pork with poblano peppers topped with cool lime crema, these tacos pack an enormous amount of flavor in each and every tortilla.
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Ingredients
For the Corn Chimichurri
- 2 cups fresh corn kernels
- 2 tablespoons minced shallot
- ⅓ cup cilantro minced
- 1 ½ teaspoon garlic minced
- 1 ½ teaspoon cumin
- 1 tablespoon fresh lime juice
- 3 ½ tablespoons olive oil
- sea salt to taste
- cracked pepper to taste
For the Lime Crema
- ⅓ cup sour cream
- 1 teaspoon lime zest
- 2 teaspoons fresh lime juice
- sea salt to taste
- cracked pepper to taste
- water as needed, to thin
For the Pork
- 1 tablespoon olive oil
- 2 poblano peppers seeded and sliced into thin strips
- ¼ cup shallot sliced thin
- sea salt to taste
- cracked pepper to taste
- 1 ½ lbs ground pork
- 1 tablespoon garlic minced
- 7 tablespoons tomato paste
- 2 teaspoons chicken stock concentrate
- 2 teaspoons cumin
- ⅓ cup water
- 12 tortillas
- ½ cup cotija cheese
Instructions
- In a large skillet over medium-high heat, add the fresh corn kernels and cook until charred, around 5 minutes. Remove from pan and place in a large bowl. Add remaining chimichurri ingredients and toss gently to combine. Set aside.
- In a small bowl, whisk together the sour cream, lime zest, lime juice, salt and pepper. Add water, 1 teaspoon at a time, until crema reaches a drizzling consistency. Set aside.
- In same skillet the corn was cooked in, add ½ tablespoon olive oil and heat to medium-high. When olive oil is shimmering, add the poblano pepper and cook until slightly tender, around 3 minutes. Add the shallot and continue to cook for another 2-3 minutes, or until softened and lightly browned. Season with salt and pepper, then remove from pan and set aside.
- Heat another ½ tablespoon of olive in the pan, then add the pork and cook, breaking the meat up as it cooks, until no longer pink, around 5 minutes. Add garlic and cook for 1 minute, then season with salt and pepper. Stir in the cooked poblano peppers and shallot, then add the tomato paste, stock concentrate, cumin, and water. Stir to combine and allow to thicken for 2-3 minutes. Adjust seasoning as desired.
- Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
26g
(9%)
Protein
16g
(32%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
51mg
(17%)
Sodium
450mg
(19%)
Potassium
478mg
(14%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
365IU
(7%)
Vitamin C
21.5mg
(24%)
Calcium
91mg
(9%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 51mg | 17% |
| Sodium | 450mg | 19% |
| Potassium | 478mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 91mg | 9% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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