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Pineapple Poblano Beef Tacos


With Lime Crema, Cilantro, and Warm Spices
Serves 4, 700 Calories

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Pineapple Poblano Beef Tacos 0 Picture


  • 1 Red Onion
  • 2 Poblano Pepper
  • 4 Roma Tomatoes
  • 1/2 oz Fresh Cilantro
  • 2 Limes
  • 8 oz Pineapple
  • 8 TBSP Sour Cream
  • 2 TBSP Taco Spice Blend
  • 20 oz Ground Beef
  • 4 tsp vegetable oil
  • 12 Flour Tortillas


Servings 4


Step 1

1 Prep: Wash and dry all produce. Halve, peel, and finely dice onion. core and seed poblano, then cut into 1/3 inch squares. Core and seed tomatoes, then cut into 1/3 inch cubes. Roughly chop cilantro. Cut lime into wedges. Drain pineapple, reserving juice; roughly chop fruit.

2. Make Salsa and Crema: Combine 2 TBSP onion, 1/4 cup poblano, tomatoes, half the cilantro, pineapple, and a squeeze of lime in a medium bowl. In a separate small bowl, combine sour cream with a squeeze of lime. Season with salt, pepper, and more lime to taste.

3 Cook veggies: Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining onion and poblano. Season with salt, pepper, and half the taco spice. Cook, tossing, until softened, about two minutes.

4 Cook Beef: Add beef to pan, breaking up meant into pieces. Season with salt, pepper and remaining taco spice. Cook, tossing occasionally, until browned and cooked through, 2-3 minutes. Remove grease. Stir in reserved pineapple juice and remove pan from heat.

5 Warm tortillas: While beef cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

6 Assemble and Serve: Divide beef mixture between tortillas. Spoon over salsa and crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.

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