Sweet and Savory Pineapple Salsa Turkey Tacos with Cilantro and Lime

These sweet and savory turkey tacos bring together juicy pineapple salsa, lightly charred peppers and onions and seasoned ground turkey for a quick and satisfying meal. The combination of tangy lime, fresh cilantro and cooling sour cream makes every bite irresistible.

Best of all, everything comes together in one pan, so cleanup is a breeze. Serve them on warm flour tortillas for a dinner that’s both fun and flavorful.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain pineapple, reserving juice in a small bowl; roughly chop pineapple. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a second small bowl, combine pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
4. Add ground turkey and Southwest Spice Blend to the pan with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in reserved pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove from heat and stir in remaining cilantro.
5. While the turkey cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide tortillas between plates and fill with turkey mixture. Top with pineapple salsa and dollop with sour cream. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork instead of turkey?

Yes, ground pork works well in this recipe. Just cook it the same way as the turkey.

How do I store leftovers?

Store the turkey filling and salsa separately in airtight containers in the refrigerator for up to 3 days. Warm the filling in a skillet before serving.

Can I make this dairy-free?

Absolutely! Omit the sour cream or use a dairy-free alternative. The tacos will still be delicious.