Spicy Pineapple Poblano Beef Tacos with Lime Crema

These tacos bring together sweet pineapple, smoky poblano pepper and seasoned ground beef for a flavor-packed meal that’s ready in no time. Topped with a bright lime crema and a fresh tomato-pineapple salsa, every bite is a balance of savory, sweet and tangy.

Perfect for a busy weeknight, this recipe uses simple ingredients and comes together in just 20 minutes. The combination of warm spices, juicy pineapple and creamy crema will make these tacos a new favorite.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion. Core and seed the poblano pepper, then cut into ⅓-inch squares. Dice the Roma tomatoes. Roughly chop the cilantro. Cut the lime into wedges. Drain the pineapple, reserving the juice and roughly chop the fruit.
2. In a medium bowl, combine the diced tomatoes, chopped pineapple, 2 tablespoons of the diced onion, ¼ cup of the poblano squares, half the cilantro and a squeeze of lime juice. In a small bowl, mix the sour cream with a squeeze of lime juice. Season the crema with salt, pepper and more lime juice to taste.
3. Heat a large drizzle of 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, stirring, until softened, about 2 minutes.
4. Add the ground beef to the pan; season with salt, pepper and the remaining taco spice blend. Cook, breaking the meat into pieces, until browned and cooked through, 2-3 minutes. If the pan is oily, carefully pour out any excess grease. Stir in the reserved pineapple juice and turn off the heat.
5. While the beef cooks, wrap the tortillas in damp paper towels and microwave on high until warm, about 30 seconds.
6. Divide the beef mixture among the warm tortillas. Spoon the salsa and lime crema over the top. Sprinkle with the remaining cilantro. Serve with any remaining 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 before serving.

Can I substitute the ground beef with another protein?

Absolutely. Ground chicken, turkey or even crumbled tofu can be used in place of beef.

How do I store leftovers?

Store the beef, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the beef in a skillet and assemble tacos fresh.