Spiced Beef Tacos with Golden Kiwi Avocado Salsa

These beef tacos balance savory, smoky, creamy and fresh flavors in every bite. Thin strips of beef are cooked with a Southwest-style spice blend, then layered with lightly charred poblano and onion.

The finishing touch is a bright salsa made with golden kiwi, avocado, cilantro, lime and a little minced red onion. Add sour cream and fresh chili to taste for a taco that feels vibrant and satisfying.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit SunGold KiwiView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Stir-FryView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

0.25 cup Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the produce: halve, peel and thinly slice the red onion. Mince a few of the slices until you have 1 tablespoon minced onion. Core and seed the poblano, then slice it very thinly.
2. Peel the kiwis and cut them into small cubes. Halve, pit and peel the avocado, then cut it into small cubes. Finely chop the cilantro. Halve the lime. Finely chop the chili pepper, removing the ribs and seeds first if you prefer less heat.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion and poblano. Cook, tossing often, until softened and lightly charred, about 8 minutes. If the vegetables need help softening, add a splash of water. Season with salt and pepper, then transfer to a plate.
4. While the vegetables cook, make the salsa. In a medium bowl, combine the cubed kiwi, cubed avocado, half the cilantro, the minced onion and a squeeze of lime juice. Season with salt and pepper.
5. Return the same pan to medium-high heat and add another drizzle of vegetable oil. Add the beef stir-fry and Southwest spice blend, then toss to coat. Cook, tossing, until the beef is browned, 3 to 4 minutes. Season with salt and pepper.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving on high for about 30 seconds. Alternatively, wrap them in foil and warm in a 425°F oven for 5 minutes.
7. Fill the warm tortillas with the poblano-onion mixture, spiced beef and kiwi-avocado salsa. Top with sour cream, the remaining cilantro and as much chopped chili as you like.

Recipe Tips

FAQ

How can I make these tacos less spicy?

Remove the ribs and seeds from the chili pepper before chopping, then sprinkle on only as much as you like when serving.

Can I warm the tortillas without a microwave?

Yes. Wrap the tortillas in foil and place them in a 425°F oven for about 5 minutes, just until warm.

What should I do if the poblano and onion are not softening?

Add a small splash of water to the pan and keep tossing the vegetables until they are softened and lightly charred.