Spiced Beef Tacos with Poblano, Pineapple Salsa and Lime Crema

These beef tacos bring together savory browned beef, tender poblano pepper and a fresh pineapple-tomato salsa for a lively mix of sweet, spicy, creamy and tangy.

A quick lime crema softens the warm taco spices, while cilantro and lime wedges keep every bite bright. The whole dish comes together in a skillet and is finished with warm flour tortillas.

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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 Taco 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 the produce. Finely dice the red onion. Core and seed the poblano, then cut it into small pieces. Core and seed the Roma tomatoes, then dice them. Roughly chop the cilantro. Cut the lime into wedges. Drain the pineapple, reserving the juice, then roughly chop the fruit.
2. Make the salsa: in a medium bowl, stir together 2 tablespoons diced onion, 1/4 cup diced poblano, the diced tomatoes, half the cilantro, the chopped pineapple and a squeeze of lime juice. Season to taste with salt and pepper.
3. Make the lime crema: in a small bowl, combine the sour cream with a squeeze of lime juice. Season with salt, pepper and more lime juice to taste.
4. Heat the vegetable oil in a large pan over medium-high heat. Add the remaining onion and poblano. Season with salt, pepper and half the taco spice blend. Cook, tossing occasionally, until the vegetables begin to soften, about 2 minutes.
5. Add the ground beef to the pan, breaking it into crumbles as it cooks. Season with salt, pepper and the remaining taco spice blend. Cook, stirring occasionally, until the beef is browned and cooked through, 2 to 3 minutes. If the mixture looks greasy, carefully pour off excess fat.
6. Stir the reserved pineapple juice into the beef mixture, then remove the pan from the heat.
7. While the beef cooks, wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
8. Divide the beef and poblano mixture among the warm tortillas. Top with pineapple salsa and lime crema. Sprinkle with the remaining cilantro and serve with any remaining lime wedges for squeezing over the tacos.

Recipe Tips

FAQ

What goes in the pineapple salsa for these beef tacos?

The salsa is made with chopped pineapple, Roma tomatoes, a little red onion, a little poblano pepper, cilantro, lime juice, salt and pepper.

Do I need to cook all of the poblano pepper?

No. A small portion of the diced poblano is used raw in the salsa, while the rest is sautéed with onion for the beef filling.

How do I make the lime crema?

Stir sour cream with a squeeze of lime juice, then season it with salt, pepper and additional lime juice to taste.

Can I drain the beef mixture?

Yes. If the cooked beef mixture looks oily, carefully pour off excess grease before stirring in the reserved pineapple juice.

How should I warm the tortillas?

Wrap the flour tortillas in a damp paper towel and microwave them on high for about 30 seconds, until warm.