Spicy Pineapple Poblano Beef Tacos with Lime Crema

These tacos bring together the sweetness of pineapple and the mild heat of poblano peppers for a perfectly balanced bite. Tender ground beef is seasoned with a warm taco spice blend, then topped with a fresh pineapple salsa and a creamy lime crema. It’s a quick, easy dinner that feels like a fiesta.

Ready in just 30 minutes, these tacos are ideal for busy weeknights. The combination of juicy pineapple, smoky peppers and tangy crema will have everyone reaching for seconds. Serve with lime wedges for an extra burst of citrus.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Taco Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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 all produce. Halve, peel and finely dice the red onion. Core and seed the poblano peppers, then cut into ⅓-inch squares. Dice the Roma tomatoes. Roughly chop the cilantro. Halve one lime; cut the other into wedges for serving. 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, ½ cup of the poblano squares, half the cilantro and a squeeze of lime juice. In a small bowl, combine the sour cream with a squeeze of lime juice. Season the crema with salt, pepper and additional lime juice to taste.
3. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the remaining onion and poblano peppers. 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 up the meat into pieces, until browned and cooked through, 3-4 minutes. If the mixture seems oily, carefully pour out any excess grease. Stir in the reserved pineapple juice, then 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. Top with the pineapple salsa and lime crema. Sprinkle with the remaining cilantro. Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well in this recipe. Just be sure to cook it thoroughly and adjust seasoning 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 tacos fresh.

Can I make this recipe dairy-free?

Absolutely! Use a dairy-free sour cream alternative or substitute with a squeeze of lime juice and a bit of olive oil for a simple drizzle.