Spiced Beef Tacos with Pineapple Poblano Salsa and Lime Crema

These tacos bring together the sweetness of pineapple and the mild heat of poblano pepper with perfectly seasoned ground beef. Topped with a bright, fruity salsa and a creamy lime crema, every bite is a balance of savory, tangy and slightly spicy flavors.

Best of all, they come together in just about 20 minutes, making them an ideal choice for a busy weeknight dinner that feels special. Serve them with extra lime wedges for a fresh finish.

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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, combine 2 tablespoons of the diced onion, ¼ cup of the poblano, the tomatoes, half 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 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 into pieces. Season with salt, pepper and the remaining taco spice. Cook, tossing occasionally, until browned and cooked through, 2-3 minutes. If the mixture seems oily, carefully pour off any excess grease. Stir in the reserved pineapple juice and remove the pan from the 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 crema over the top. Sprinkle with the remaining cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well as substitutes. Adjust cooking time as needed until the meat is fully cooked.

How do I store leftovers?

Store the beef, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Warm the beef before serving and assemble fresh tortillas.

Is this recipe spicy?

The poblano pepper adds mild heat and the taco spice blend provides warmth without being overly spicy. For more heat, add a minced jalapeño or a pinch of cayenne.