Spicy Pineapple Poblano Beef Tacos with Lime Crema

These beef tacos are a perfect balance of sweet and spicy. The filling is seasoned with a warm spice blend and paired with a fresh pineapple salsa that adds a burst of fruity flavor. A drizzle of lime crema ties everything together.

Ready in just 30 minutes, this recipe is ideal for busy weeknights. The combination of tender beef, charred poblano peppers and bright cilantro will make these tacos a new family favorite.

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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 the diced 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 small bowl, mix the sour cream with a squeeze of lime juice. Season the crema with salt, pepper and additional 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 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 off 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.

Recipe Tips

FAQ

Can I use chicken instead of beef?

Yes, ground chicken or turkey can be substituted for the beef. Adjust cooking time as needed.

How do I store leftovers?

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

Is there a dairy-free option for the crema?

Use a dairy-free sour cream alternative or blend soaked cashews with lime juice and water for a vegan crema.