Savory Beef and Poblano Tacos with Kiwi Salsa and Lime Crema

Get ready for a taco night that’s anything but ordinary. These beef and poblano tacos bring together savory seasoned ground beef, smoky charred poblano peppers and a sweet-tart kiwi salsa that will surprise and delight your taste buds. A drizzle of tangy lime crema ties it all together, creating a perfect balance of flavors.

This recipe is simple enough for a weeknight but impressive enough for company. With just a few fresh ingredients and a single pan, you can have these tacos on the table in no time. Warm flour tortillas cradle the filling, making every bite a satisfying mix of textures and tastes. Let’s get cooking!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 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. Prepare the lime crema: In a small bowl, combine the sour cream with the juice of half the lime. Season with a pinch of salt and stir until smooth. Set aside.
2. Make the kiwi salsa: Peel and dice the kiwi into small cubes. Dice the tomato into similar-sized pieces. Finely chop a small handful of cilantro (reserve some for garnish). In a bowl, mix the kiwi, tomato, cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
3. Char the poblano: Heat a dry skillet or griddle over high heat. Add the whole poblano pepper and cook, turning occasionally, until the skin is blistered and charred all over, about 5-7 minutes. Transfer to a bowl, cover with a plate and let steam for 5 minutes. Then rub off the charred skin, remove the stem and seeds and dice the flesh.
4. Cook the beef: While the poblano steams, heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Drain excess fat if desired.
5. Add aromatics and spices: Dice half the red onion (save the other half for garnish). Add the diced onion to the beef and cook for 1-2 minutes until softened. Stir in the Mexican spice blend and tomato paste, cooking for 1 minute until fragrant.
6. Finish the filling: Add the beef stock concentrate and 1/4 cup of water to the skillet. Stir to combine, scraping up any browned bits. Add the diced poblano and cook for 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. Warm the tortillas: Heat a dry skillet or griddle over medium heat. Warm the flour tortillas one at a time for about 30 seconds per side, until pliable and lightly toasted. Keep them wrapped in a clean towel to stay warm.
8. Assemble the tacos: Spoon the beef and poblano mixture onto each tortilla. Top with kiwi salsa, a drizzle of lime crema and garnish with remaining diced red onion and cilantro leaves. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey, chicken or even crumbled tofu would work well. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this recipe dairy-free?

Absolutely. Use a dairy-free sour cream alternative for the crema and skip the crema or make a simple lime vinaigrette instead.