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Pineapple Poblano Beef Tacos

Pineapple Poblano Beef Tacos

with Lime Crema, Cilantro, and Warm Spices

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Rated 3.3 / 4out of 1017 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 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.

Tags:Spicy
Allergens:MilkWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

2 unit

Poblano Pepper

4 unit

Roma Tomato

½ ounce

Cilantro

2 unit

Lime

8 ounce

Pineapple

8 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Taco Spice Blend

20 ounce

Ground Beef

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber6 g
Protein31 g
Cholesterol115 mg
Sodium1060 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
Small Bowl
Medium 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 poblanos, then cut into ⅓-inch squares. Core and seed tomatoes, then cut into ⅓-inch cubes. Roughly chop cilantro. Halve one lime; cut other into wedges for serving. Drain pineapple, reserving juice; roughly chop fruit.

Make Salsa and Crema
Make Salsa and Crema
2

Combine tomatoes, pineapple, 2 TBSP onion, ½ cup poblanos, half the cilantro, 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 1 TBSP oil in a large pan over medium-high heat. Add remaining onion and poblanos. 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, 3-4 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 salsa and crema over. Sprinkle with remaining cilantro. Serve with lime wedges on the side for squeezing over.