Sweet and Savory Pineapple Turkey Tacos with Charred Peppers

These sweet and savory turkey tacos are a fun twist on taco night, featuring richly spiced ground turkey cooked in pineapple juice, plus charred peppers and onions for a smoky touch. A fresh pineapple salsa and a dollop of sour cream balance the flavors perfectly, all wrapped in warm flour tortillas.

Ready in just 30 minutes and made in one pan, this recipe is perfect for busy weeknights when you want something delicious without a mountain of dishes. The combination of juicy pineapple, savory turkey and a hint of heat from the spice blend will have everyone reaching for seconds.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple, reserving the juice in a small bowl; roughly chop the pineapple. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings). Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a small bowl, combine the chopped pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
4. Add the ground turkey and Southwest Spice Blend to the pan with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in the reserved pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove from heat and stir in the remaining cilantro.
5. While the turkey cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates and fill with the turkey mixture. Top with the pineapple salsa and a dollop of sour cream. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well in this recipe. Adjust cooking time as needed to ensure the meat is fully cooked.

What can I substitute for Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin as a substitute.

How do I store leftovers?

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