Savory Beef and Poblano Tacos with Kiwi Salsa and Lime Crema

Get ready for a taco night that’s anything but ordinary. These savory beef and poblano tacos are loaded with charred peppers, seasoned ground beef and a bright, sweet kiwi salsa that cuts through the richness. Drizzle with a tangy lime crema for the perfect finishing touch.

This recipe comes together in just one pan, making cleanup a breeze. Whether you’re feeding the family or hosting a casual get-together, these tacos are sure to impress with their bold flavors and fresh ingredients.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView 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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core and seed the long green pepper, then thinly slice into rings. Peel and dice the onion. Dice the tomato. Peel and dice the kiwi. Zest and juice the lime. Pick the cilantro leaves from the stems and roughly chop.
2. In a small bowl, combine the sour cream with half the lime juice and a pinch of salt. Set the lime crema aside.
3. In another small bowl, combine the diced kiwi, diced tomato, half the chopped cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Set the kiwi salsa aside.
4. Heat 2 teaspoons of cooking oil in a large non-stick skillet over medium-high heat. Add the sliced pepper and diced onion. Cook, stirring occasionally, until softened and lightly charred, about 4-5 minutes.
5. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 4-5 minutes. Drain excess fat if desired.
6. Stir in the Mexican spice blend and tomato paste. Cook for 1 minute until fragrant. Add the beef stock concentrate and 1/4 cup water. Simmer until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
7. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
8. To assemble, fill each tortilla with the beef mixture, top with kiwi salsa, a drizzle of lime crema and a sprinkle of remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great. Warm them in a dry skillet or microwave until pliable.

How do I store leftovers?

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

Can I substitute the kiwi with another fruit?

Mango or pineapple make excellent substitutes for kiwi in the salsa.