Sweet and Spicy Pineapple Poblano Beef Tacos with Lime Crema

These tacos bring together savory beef, smoky poblano peppers and sweet pineapple for a flavor combination that’s both familiar and exciting. A bright lime crema and fresh salsa tie everything together, making each bite irresistible.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without a lot of fuss. The ingredients are simple, but the result is anything but ordinary.

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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

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 pepper, then cut into ⅓-inch squares. Core and seed the tomatoes, then cut into ⅓-inch cubes. 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, toss together the tomatoes, pineapple, 2 tablespoons of the diced onion, ¼ cup of the poblano, 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 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, tossing, until softened, about 2 minutes.
4. Add the ground beef to the pan, breaking it up into pieces. Season with salt, pepper and the remaining taco spice blend. Cook, tossing occasionally, until browned and cooked through, 2-3 minutes. If there is excess grease, carefully pour it out. Stir in the reserved pineapple juice and remove the pan from heat.
5. While the beef cooks, wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide the beef mixture among the warm tortillas. Spoon the salsa and crema over the top. Sprinkle with the remaining cilantro. Serve with any remaining lime wedges on the side for squeezing.

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 would be delicious.

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 gently and assemble fresh tortillas.