Spicy Pineapple Poblano Beef Tacos with Lime Crema

These tacos bring together the sweetness of pineapple, the mild heat of poblano peppers and perfectly seasoned ground beef for a flavor-packed meal that comes together in no time. The bright, tangy lime crema and fresh salsa add a refreshing finish that balances the warm spices.

Whether you’re cooking for a busy weeknight or a casual taco night with friends, this recipe is sure to impress. Easy to customize and ready in under 30 minutes, it’s a crowd-pleaser that delivers on both taste and convenience.

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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. 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. 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 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, then 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 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 instead of beef?

Yes, ground turkey works well as a substitute. Just adjust cooking time as needed and ensure it’s fully cooked.

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 and tortillas before serving.

Can I make this recipe dairy-free?

Absolutely! Use a dairy-free sour cream alternative or omit the crema and serve with extra lime wedges.