Sweet and Spicy Pineapple Salsa Beef Tacos with Cilantro Lime Crema

Get ready for a taco night that’s bursting with sweet and savory flavors! These one-pan beef tacos feature perfectly seasoned ground beef, charred bell peppers and onions and a bright, tangy pineapple salsa. A dollop of cool sour cream mixed with fresh cilantro and lime ties everything together.

This recipe is all about simplicity and bold taste. Everything cooks in a single skillet, so cleanup is a breeze. Pile the filling into warm flour tortillas and top with the salsa and crema for a meal that’s sure to become a weeknight favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, mix the Tex-Mex paste with the Southwest spice blend. Set aside.
2. Roughly chop the pineapple into small pieces. Halve, peel and thinly slice the onion; mince about 2 tablespoons of the sliced onion for the salsa. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
3. In a small bowl, combine the chopped pineapple, minced onion, half the cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced green pepper and remaining onion. Cook, stirring occasionally, until lightly browned and slightly softened, about 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
5. Add the ground beef to the skillet with the vegetables. Cook, breaking up the meat, until browned and cooked through, about 4-6 minutes. Stir in the reserved Tex-Mex paste mixture and cook for 1 minute more. If the pan seems dry, add a splash of water. Remove from heat and stir in the remaining cilantro.
6. While the beef cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with the beef mixture. Top with the pineapple salsa and a dollop of sour cream. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of beef?

Yes, you can substitute boneless skinless chicken thighs or breasts. Cut the chicken into bite-sized pieces and cook until no longer pink in the center, about 5-7 minutes.

How do I store leftovers?

Store the beef mixture and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble tacos fresh.

Can I make the salsa ahead of time?

Absolutely! The pineapple salsa can be made up to a day in advance. Keep it refrigerated and give it a stir before serving.