Spiced Beef Tacos with Pineapple Poblano Salsa and Lime Crema

These tacos bring together savory spiced beef, sweet pineapple and a hint of heat from poblano pepper, all balanced by a cool, tangy lime crema. It’s a flavor combination that’s both familiar and exciting-perfect for a quick dinner that feels like a treat.

Ready in just 20 minutes, this recipe uses simple ingredients to create a meal that’s sure to become a regular in your rotation. The warm taco spice blend coats the beef beautifully, while the fresh salsa adds brightness and crunch. Serve with extra lime wedges for a burst of citrus.

Log in to save recipes and build weekly shopping lists.

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, combine 2 tablespoons of the diced onion, ¼ cup of the poblano, the tomatoes, half of the cilantro, the chopped pineapple 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 additional lime juice to taste.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the remaining onion and poblano. Season with salt, pepper and half of 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 tortillas. Spoon the salsa and lime 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 ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. Cook until no longer pink and adjust seasoning as needed.

What can I use instead of sour cream for the crema?

Greek yogurt or a dairy-free alternative like coconut yogurt works well as a substitute.

How do I store leftover tacos?

Store the beef mixture, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.