Pineapple Poblano Beef Tacos

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

Pineapple Poblano Beef Tacos
Pineapple Poblano Beef Tacos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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