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American Recipes
Pineapple Poblano Beef Tacos

Pineapple Poblano Beef Tacos

with Lime Crema, Cilantro, and Warm Spices

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Rated 3.6 / 4out of 3206 ratings
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What’s sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pineapple salsa, they’ve got a perfectly pleasant personality with just a little bit of a wild streak. And just in case you’re not convinced that they’re as congenial as can be, let it be known that they can be prepared in a jiff and are super-duper easy.

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

2 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

4 ounce

Pineapple

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Taco Spice Blend

10 ounce

Ground Beef

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber6 g
Protein35 g
Cholesterol115 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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.

Make Salsa and Crema
Make Salsa and Crema
2

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.

Cook Veggies
Cook Veggies
3

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.

Cook Beef
Cook Beef
4

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.

Warm Tortillas
Warm Tortillas
5

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

Assemble and Serve
Assemble and Serve
6

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.