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.

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
8 servings


Pickled Vegetables:

  • 1 medium lime

  • 2 medium shallots, thinly sliced

  • 1 medium jalapeno pepper, thinly sliced, or to taste

  • ½ teaspoon white sugar

  • ¼ teaspoon salt

Cilantro-Lime Crema:

  • 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

Charred Corn:

  • 1 (16 ounce) package frozen corn kernels

  • 1 tablespoon olive oil

  • 1 teaspoon ancho chile powder

  • salt and ground black pepper to taste

Pork Tacos:

  • 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


  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.

  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.

  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.

  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.

  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.

  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.

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

Cook's Note:

You can use either flour or corn tortillas.

Nutrition Facts (per serving)

442 Calories
26g Fat
30g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 442
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 48%
Cholesterol 84mg 28%
Sodium 320mg 14%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 25g
Vitamin C 11mg 55%
Calcium 72mg 6%
Iron 2mg 12%
Potassium 578mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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