Pork Tacos with Sriracha Crema & Green Salsa

Pork Tacos with Sriracha Crema & Green Salsa
Green tomato how to

Recipe by Rachael Ray

  • 4Servings


Green Salsa

  • 6 tomatillos or, when in season, 2 large unripe green tomatoes
  • 1/2 medium white or yellow onion, coarsely chopped
  • 1/4 cup (a small handful) fresh cilantro or parsley leaves
  • 2 large cloves garlic, crushed
  • 2 jalapeño or Serrano chiles, seeded and coarsely chopped
  • 1 lime, juiced (about 2 tbsp.)
  • A few leaves fresh mint
  • About 1 tsp. light agave syrup or honey
  • Salt

Sriracha Crema

  • 1 cup sour cream or Mexican crema
  • 1-inch-piece ginger, peeled and grated or minced
  • 1 lime, juiced (about 2 tbsp.)
  • 2 tbsp. sriracha
  • About 1/2 tsp. ground cumin

Pork & Tortillas

  • 2 tbsp. canola or olive oil
  • 1 1/4 lbs. ground pork
  • 1 Vidalia or other sweet onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp. (about 1/3 palmful) oregano, preferably Mexican
  • Salt and pepper
  • 1/2 cup chicken stock or water
  • 12 small (5- to 6-inch) soft corn tortillas
  • Crumbled queso asadero or queso fresco (optional)
  • Chopped little gem or iceberg lettuce
  • Pickled jalapeño or sport pepper slices, for topping  


1. Peel the husks from the tomatillos (1), rinse off the sticky coating (2), then quarter, core and chop (3). In a food processor, pulse all the green salsa ingredients to finely chop; season with salt.

2. In a small bowl, mix all the sriracha crema ingredients.

3. For the tacos, in a large skillet, heat the oil, two turns of the pan, over medium-high. Cook the pork, stirring occasionally and breaking up with a spoon, until browned, about 8 minutes. Add the onion, garlic and oregano; season with salt and pepper. Cook, stirring often, until the onion softens, 2 to 3 minutes. Add the stock; reduce the heat to medium-low. Cook until thickened, 7 to 8 minutes.  

4. In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.

5. Slather the sriracha crema on the tortillas and top with the pork mixture, cheese, lettuce, green salsa and pickled jalapeño slices.