Spicy Pineapple Poblano Beef Tacos with Lime Crema

These beef tacos bring together sweet pineapple, smoky poblano pepper and a warm spice blend for a flavor that’s both bold and balanced. Topped with a bright tomato-pineapple salsa and a tangy lime crema, every bite is a fiesta.

Ready in about 20 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of juicy beef, charred peppers and fruity salsa will have everyone coming back for more.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView 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 Taco 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 dice the onion. Core and seed the poblano, then cut into ⅓-inch squares. Dice the tomatoes. Roughly chop the cilantro. Cut the lime into wedges. Drain the pineapple, reserving the juice and roughly chop the fruit.
2. In a medium bowl, combine the tomatoes, pineapple, 2 tablespoons of onion, ¼ cup of poblano, half the cilantro and a squeeze of lime. In a separate small bowl, mix the sour cream with a squeeze of lime. Season both with salt, pepper and more lime juice to taste.
3. Heat a drizzle of 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, until browned and cooked through, 2-3 minutes. If there’s excess grease, carefully pour it out. Stir in the reserved pineapple juice and 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 tortillas. Spoon the salsa and crema over the top. Sprinkle with the remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Adjust cooking time as needed and ensure it’s fully cooked.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt are great substitutes.

How do I store leftovers?

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