Beef and Poblano Tacos with Kiwi Salsa and Lime Crema

These beef and poblano tacos are anything but ordinary. Topped with a vibrant kiwi salsa and a tangy lime crema, each bite balances savory, sweet and zesty flavors. The poblano peppers add a mild smokiness that pairs perfectly with the seasoned ground beef.

This recipe is a fun twist on classic tacos, bringing together unexpected ingredients for a memorable meal. It’s quick enough for a weeknight but impressive enough to serve guests. Warm flour tortillas hold the filling and the fresh salsa and crema tie everything together beautifully.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView 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 thinly slice the red onion. Mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings). Core, deseed and finely chop the poblano pepper. Finely dice the Roma tomato. Peel and finely dice the kiwi. Roughly chop the cilantro. Quarter the lime.
2. In a medium bowl, combine the diced tomato, kiwi, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine the sour cream and a squeeze of lime juice to taste. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the poblano, sliced onion and half the Mexican spice blend. Cook, stirring occasionally, until softened and lightly charred, about 3-4 minutes.
4. Add the ground beef, another drizzle of oil and the remaining Mexican spice blend to the pan. Cook, breaking up the meat into pieces, until the beef is browned and cooked through, about 4-5 minutes. Season with salt and pepper. If there is excess grease in the pan, carefully pour it out.
5. Reduce the heat under the pan to medium-low. Stir in the beef stock concentrate, 2 tablespoons water and half the tomato paste (use ¼ cup water and all the tomato paste for 4 servings). Cook, stirring, until everything is coated in a thick sauce, about 1-2 minutes. Season with salt and pepper.
6. Wrap the flour tortillas in damp paper towels and microwave until warmed through, about 30 seconds. Divide the filling between the warmed tortillas. Top with the kiwi salsa, lime crema and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well as a substitute. Adjust cooking time as needed to ensure it’s fully cooked.

What can I use instead of kiwi?

If you can’t find kiwi, try diced mango or pineapple for a similar sweet-tangy flavor.

How do I store leftovers?

Store the filling, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Warm the filling before serving.