Spiced Beef Tacos with Pineapple Poblano Salsa and Lime Crema

These tacos bring together the perfect balance of sweet, smoky and spicy flavors. Tender ground beef is seasoned with a warm taco spice blend, then topped with a vibrant salsa made from fresh pineapple, roasted poblano peppers and juicy tomatoes. A dollop of tangy lime crema adds a cool, creamy finish that ties everything together.

Ready in just 30 minutes, this recipe is ideal for a busy weeknight dinner or a fun taco night with friends. The combination of textures and flavors-from the charred peppers to the bright cilantro-will make these a new favorite. Serve with extra lime wedges for a burst of citrus.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Taco Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion. Core and seed the poblano peppers, then cut into ⅓-inch squares. Core and seed the Roma tomatoes, then cut into ⅓-inch cubes. Roughly chop the cilantro. Halve one lime; cut the other into wedges for serving. Drain the pineapple, reserving the juice and roughly chop the fruit.
2. In a medium bowl, combine 2 tablespoons of the diced onion, ½ cup of the poblano squares, the diced tomatoes, half the chopped cilantro, the chopped pineapple and a squeeze of lime juice. In a separate small bowl, mix the sour cream with a squeeze of lime juice. Season the crema with salt, pepper and additional lime juice to taste.
3. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the remaining diced onion and poblano squares. Season with salt, pepper and half of the taco spice blend. Cook, tossing occasionally, until the vegetables have softened, about 2 minutes.
4. Add the ground beef to the pan, breaking it up into small pieces. Season with salt, pepper and the remaining taco spice blend. Cook, tossing occasionally, until the beef is browned and cooked through, 3-4 minutes. If the mixture seems oily, carefully pour off any excess grease. Stir in the reserved pineapple juice and remove the pan from heat.
5. While the beef cooks, wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide the beef mixture evenly among the warm tortillas. Spoon the pineapple salsa and lime crema over the top. Sprinkle with the remaining chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave for about 20 seconds to make them pliable.

How can I make this recipe spicier?

Add a diced jalapeño or a pinch of cayenne pepper to the beef while cooking or serve with hot sauce on the side.

Can I substitute the ground beef with another protein?

Absolutely. Ground turkey, chicken or a plant-based crumble would be great alternatives. Adjust cooking time as needed.