By Hello Fresh
Cooking Time: 30 mins
Nutrition: 650 Calories
- Red Onion- 2
- Poblano Pepper- 2
- Roma Tomato- 2
- Kiwis- 4
- Cilantro- 1/2 oz
- Lime- 2
- Veggie Chorizo Crumbles- 16 oz
- Sour Cream- 8 tbsp
- Flour Tortillas- 12
1 PREP. Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP minced onion. Core and seed poblano, then thinly slice. Core and seed tomato, then cut into ¼-inch cubes. Peel kiwis and cut into ¼-inch cubes. Finely chop cilantro. Zest a big pinch of zest from lime, then cut lime into wedges.
2 MAKE KIWI SALSA. Combine tomato, minced onion, kiwis, a squeeze of lime juice, and half the cilantro in a small bowl. Season with salt, pepper, and more lime juice (to taste). Set aside.
3 COOK VEGGIES. Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, 3-5 minutes.
4 WARM VEGGIE CRUMBLES Add veggie crumbles and another drizzle of oil to pan and toss to combine. Season with salt and pepper. Cook until crumbles are warmed through and starting to brown, about 5 minutes. Reduce heat to low to keep warm, stirring occasionally.
5 MAKE LIME CREMA In another small bowl, combine ime zest, a squeeze of lime juice, and sour cream. Season with salt, pepper, and more lime juice (to taste). Wrap tortillas in a moist paper towel and microwave on high until warm, about 30 seconds.
6 FINISH AND SERVE. Fill tortillas with crumble mixture, then top with kiwi salsa and dollop with lime crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.