Pineapple Poblano Beef Tacos with Lime Crema, Cilantro, and Warm Spices
(from castro15’s recipe box)
Categories: Mexican
Ingredients
- 1 Red Onion
- 2 Poblano Pepper
- 4 Roma Tomato
- 1/2 ounce Cilantro
- 2 Lime
- 8 ounce Pineapple
- 8 tablespoon Sour Cream
- 2 tablespoon Taco Spice Blend
- 20 ounce Ground Beef
- 12 Flour Tortillas
Directions
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Wash and dry all produce. Halve, peel, and finely dice onion. Core and seed poblano, then cut into ⅓-inch squares. Core and seed tomatoes, then cut into ⅓-inch cubes. Roughly chop cilantro. Cut lime into wedges. Drain pineapple, reserving juice; roughly chop fruit.
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Combine 2 TBSP onion, ¼ 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.
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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 2 minutes.
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Add beef to pan, breaking up meat into pieces. Season with salt, pepper, and remaining taco spice. Cook, tossing occasionally, until browned and cooked through, 2-3 minutes. (TIP: Carefully pour out any excess grease in pan if mixture seems oily.) Stir in reserved pineapple juice and remove pan from heat.
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While beef cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
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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.