Spicy Pineapple Poblano Beef Tacos with Lime Crema

These tacos strike the perfect balance between sweet and spicy. Tender ground beef is seasoned with a warm Southwest spice blend, then topped with a bright pineapple salsa and a creamy lime crema. The poblano pepper adds a mild kick that complements the juicy pineapple beautifully.

Best of all, this recipe comes together in just 20 minutes, making it an ideal choice for busy weeknights. Whether you’re cooking for your family or hosting a taco night with friends, these pineapple poblano beef tacos are sure to impress.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon 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 chop the red onion. Core and deseed the poblano pepper, then cut it into ⅓-inch pieces. Dice the Roma tomatoes. Roughly chop the cilantro leaves and stems. Cut the lime into wedges. Drain the pineapple, reserving the juice.
2. In a medium bowl, combine the diced tomatoes, pineapple, 2 tablespoons of the chopped onion (use 3 tablespoons for 4 servings), half of the cilantro and a squeeze of lime juice. In a small bowl, mix the sour cream with a squeeze of lime juice to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season the crema with salt and pepper.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano pieces and the remaining chopped onion. Season with salt, pepper and half of the Southwest spice blend. Cook, stirring, until the vegetables have softened, about 2-3 minutes.
4. Add the ground beef to the pan. Season with salt, pepper and the remaining Southwest spice blend. Cook, breaking the meat into pieces, until browned, about 2-3 minutes. If there is excess grease, carefully pour it out. Stir in the reserved pineapple juice and simmer until the liquid has slightly thickened and the beef is cooked through, about 2-3 minutes more. Turn off the heat.
5. While the beef cooks, wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Using a slotted spoon, divide the beef mixture among the warm tortillas. Top each taco with the pineapple salsa, a drizzle of lime crema and the remaining chopped cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave wrapped in damp paper towels.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used for the crema.

How do I store leftovers?

Store the beef, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble tacos fresh.