Spiced Pineapple Poblano Beef Tacos with Lime Crema

These tacos bring together savory, sweet and spicy flavors in every bite. Ground beef is seasoned with a warm taco spice blend and cooked with tender poblano peppers, then piled into warm flour tortillas. A bright pineapple-tomato salsa adds a fruity kick, while the lime crema cools things down with a tangy finish.

Perfect for busy weeknights, this recipe comes together in about 30 minutes. The combination of caramelized pineapple, smoky poblanos and seasoned beef is a crowd-pleaser that feels special without requiring hours in the kitchen. Serve with extra lime wedges for squeezing over the top.

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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

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 peppers, then cut them into ⅓-inch squares. Dice the Roma tomatoes. Roughly chop the cilantro. Halve one lime and 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 diced tomatoes, chopped pineapple, 2 tablespoons of onion, ½ cup of diced poblano, half the cilantro 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 of vegetable 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, stirring, until softened, about 2 minutes.
4. Add the ground beef to the pan. Season with salt, pepper and the remaining taco spice blend. Cook, breaking up the meat into pieces, 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, then turn off the heat.
5. While the beef cooks, wrap the tortillas in damp paper towels and microwave on high until warm, about 30 seconds.
6. Divide the beef mixture among the warm tortillas. Top with the pineapple salsa and a drizzle of lime crema. Sprinkle with the remaining cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave until pliable.

Can I substitute the ground beef with another protein?

Absolutely. Ground turkey, chicken or even crumbled tofu can be used in place of beef. Adjust cooking time as needed.

How do I store leftovers?

Store the beef mixture, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble fresh tortillas.