Sweet and Spicy Pineapple Salsa Turkey Tacos with Cilantro Lime

These sweet and spicy turkey tacos are the ultimate weeknight dinner. Juicy ground turkey is cooked with a smoky Tex-Mex paste and southwest spices, then piled into warm flour tortillas. A quick homemade pineapple salsa adds a bright, tangy kick and a dollop of sour cream cools everything down.

This recipe comes together in just one pan, so you get maximum flavor with minimal cleanup. Whether you’re feeding the family or just craving taco night, these tacos are sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, mix the Tex-Mex paste and southwest spice blend. Open the pineapple cup and pour the juice into the bowl (reserve the pineapple chunks). Pat the ground turkey dry with paper towels, add to the bowl along with a pinch of salt and toss to coat. Set aside to marinate.
2. Prepare the produce: Roughly chop the reserved pineapple. Halve, peel and thinly slice the onion; mince about 2 tablespoons of the sliced onion for the salsa. Roughly chop the cilantro. Cut the lime into quarters. Halve, core and thinly slice the green pepper into strips.
3. Make the salsa: 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 pan over medium-high heat. Add the sliced green pepper and 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 marinated turkey and any remaining marinade to the pan with the vegetables. Cook, stirring occasionally, until the turkey is cooked through and the marinade has thickened, about 4-6 minutes. If the marinade starts to burn before the turkey is done, add a splash of water. Remove from heat and stir in the remaining cilantro.
6. Warm the tortillas: Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with the turkey 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 turkey?

Yes, boneless skinless chicken thighs or breasts work well. Cut into bite-sized pieces and adjust cooking time as needed.

Can I make this recipe ahead of time?

You can prepare the salsa and marinate the turkey up to a day in advance. Cook the filling just before serving for best results.

What can I use instead of flour tortillas?

Corn tortillas or lettuce wraps are great alternatives. If using corn tortillas, warm them in a dry skillet to prevent cracking.