Spiced Beef Tacos with Pineapple Poblano Salsa and Lime Crema

These tacos bring together savory spiced beef, sweet pineapple and smoky poblano peppers for a flavor-packed dinner that’s ready in a flash. Topped with a bright lime crema and fresh cilantro, every bite is a balance of hearty and refreshing.

Perfect for busy weeknights, this recipe uses simple ingredients and comes together in about 30 minutes. The homemade salsa adds a fruity kick, while the crema cools things down. Serve with extra lime wedges for a zesty finish.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Taco Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion. Core and seed the poblano peppers, then cut into ⅓-inch squares. Core and seed the Roma tomatoes, then cut into ⅓-inch cubes. Roughly chop the cilantro. Halve one lime; cut the other into wedges for serving. Drain the pineapple, reserving the juice and roughly chop the fruit.
2. In a medium bowl, combine the tomatoes, chopped pineapple, 2 tablespoons of the diced onion, ½ cup of the poblano squares, half the cilantro and a squeeze of lime juice. In a separate small bowl, mix the sour cream with a squeeze of lime juice. Season the crema with salt, pepper and additional lime to taste.
3. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the remaining onion and poblano peppers. 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, 3-4 minutes. If the mixture seems oily, carefully pour out any excess grease. Stir in the reserved pineapple juice and remove the pan from heat.
5. While the beef cooks, wrap the flour 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 lime crema over the top. Sprinkle with the remaining cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well in this recipe. Just adjust the cooking time as needed until the meat is fully cooked.

How do I make the salsa less spicy?

To reduce heat, use only one poblano pepper and remove all seeds and membranes. You can also add a little extra diced tomato or pineapple to balance the spice.

Can I prepare the salsa and crema ahead of time?

Absolutely! The salsa and crema can be made up to a day in advance and stored in the refrigerator. Stir the salsa before serving and adjust seasoning if needed.