Pineapple Poblano Beef Tacos
With Lime Crema, Cilantro, and Warm Spices
Serves 4, 700 Calories
- 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
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.