Spiced Beef Tacos with Pineapple Poblano Salsa and Lime Crema

These tacos bring together the sweetness of pineapple, the smoky heat of poblano peppers and the richness of spiced ground beef for a truly unforgettable meal. Topped with a bright, tangy lime crema and fresh cilantro, every bite is a balance of bold flavors and textures.

Perfect for busy weeknights, this recipe comes together in just 30 minutes. The homemade pineapple salsa adds a refreshing twist, while the warm taco spices give the beef a deep, savory kick. Serve with extra lime wedges for a burst of citrus.

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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 2 tablespoons of the diced onion, ½ cup of the poblano squares, 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 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the remaining onion and poblano squares. Season with salt, pepper and half the taco spice blend. Cook, tossing occasionally, until the vegetables are softened, about 2 minutes.
4. Add the ground beef to the pan, breaking it up into small pieces. Season with salt, pepper and the remaining taco spice blend. Cook, tossing occasionally, until the beef is 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 pineapple 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 as substitutes. Adjust cooking time as needed to ensure they are fully cooked.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can replace sour cream for the crema.

How do I store leftovers?

Store the beef, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Warm the beef before serving and assemble fresh tacos.