Spicy Pineapple Poblano Beef Tacos with Lime Crema

These beef tacos bring together the perfect balance of sweet and spicy. Juicy pineapple salsa meets smoky poblano peppers and seasoned ground beef, all wrapped in warm flour tortillas. A tangy lime crema ties everything together for a bright, satisfying meal.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something flavorful but don’t want to spend hours in the kitchen. The combination of fresh ingredients and bold spices makes every bite exciting.

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Ingredients

1 unit ShallotView 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 Southwest 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 chop the shallot. Core, deseed and cut the poblano into ⅓-inch pieces. Dice the tomatoes. Roughly chop the cilantro. Cut the lime into wedges. Drain the pineapple, reserving the juice.
2. In a medium bowl, combine the tomatoes, pineapple, 2 tablespoons of shallot (use 3 tablespoons for 4 servings), half the cilantro and a squeeze of lime juice. In a small bowl, combine the sour cream and a squeeze of lime juice. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season 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 poblano and remaining shallot. Season with salt, pepper and half the Southwest spice blend. Cook, stirring, until softened, 2-3 minutes.
4. Add the beef to the pan with the vegetables; season with salt, pepper and the remaining Southwest spice blend. Cook, breaking up the meat into pieces, until browned and cooked through, 2-3 minutes. (Tip: Carefully pour out any excess grease from the pan.) Stir in the reserved pineapple juice and simmer for 2-3 minutes. Turn off the heat.
5. While the beef cooks, wrap the tortillas in damp paper towels and microwave until warm, about 30 seconds.
6. Using a slotted spoon, divide the beef mixture among the tortillas. Top with the salsa, crema and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

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

What can I use instead of Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder and a pinch of cayenne.

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 before serving.