Servings
Font
Back
5.0 from 21 votes

Corn Chimichurri Pork Tacos Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 tacos
Calories: 369 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!

Nutrition Information

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

% 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.