Sweet-Spiced Beef Tacos with Poblano and Pineapple Salsa

These beef tacos balance savory, smoky, tangy and sweet flavors in every bite. Ground beef is cooked with poblano, red onion and taco spices, then finished with reserved pineapple juice for a glossy, lightly sweet pan sauce.

A quick pineapple-tomato salsa and lime sour cream keep the tacos fresh and bright, while warm flour tortillas make them easy to assemble for a fast weeknight dinner.

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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 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Finely dice the red onion. Core and seed the poblano, then cut it into about 1/3-inch pieces. Core and seed the tomatoes, then dice them into about 1/3-inch pieces. Roughly chop the cilantro. Cut the lime into wedges. Drain the pineapple, reserving the juice and roughly chop the fruit.
2. Make the salsa: in a medium bowl, combine 2 tablespoons diced onion, 1/4 cup diced poblano, the tomatoes, half the cilantro, the chopped pineapple and a squeeze of lime juice. Season to taste with salt and pepper.
3. Make the lime crema: in a small bowl, stir the sour cream with a squeeze of lime juice. Season with salt, pepper and additional lime juice to taste.
4. Heat the olive oil in a large pan over medium-high heat. Add the remaining onion and poblano. Season with salt, pepper and half of the taco spice blend. Cook, stirring or tossing, until the vegetables begin to soften, about 2 minutes.
5. Add the ground beef to the pan, breaking it into small pieces as it cooks. Season with salt, pepper and the remaining taco spice blend. Cook, stirring occasionally, until the beef is browned and cooked through, 2 to 3 minutes. If the mixture looks oily, carefully pour off excess grease.
6. Stir the reserved pineapple juice into the beef mixture, then remove the pan from the heat.
7. While the beef cooks, wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
8. Divide the beef mixture among the warm tortillas. Top with pineapple salsa and lime crema. Sprinkle with the remaining cilantro and serve with any remaining lime wedges for squeezing over the tacos.

Recipe Tips

FAQ

How spicy are these beef tacos?

The heat comes mainly from the poblano and taco spice blend. Poblanos are generally mild, so these tacos have a gentle warmth rather than intense heat.

Do I need to cook the pineapple salsa?

No. The pineapple, tomato, onion, poblano, cilantro and lime are combined fresh for a bright topping.

Why reserve the pineapple juice?

The reserved juice is stirred into the cooked beef mixture to add moisture and a touch of sweetness.

How do I warm the tortillas?

Wrap the tortillas in a damp paper towel and microwave them on high for about 30 seconds, just until soft and warm.

What allergens are in this recipe?

Based on the provided ingredients, this recipe contains milk from the sour cream and wheat and soy from the flour tortillas.