Pineapple Poblano Beef Tacos

Name: Pineapple Poblano Beef Tacos with Lime Crema and Cilantro
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 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; 1 tablespoon Taco Spice Blend; 10 ounce Ground Beef; 6 unit Flour Tortillas; 2 teaspoon Vegetable Oil; Salt; Pepper

with Lime Crema and Cilantro

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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:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

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

(Contains: Milk)

1 tablespoon

Taco Spice Blend

10 ounce

Ground Beef

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3054 kJ

Calories730 kcal

Fat37 g

Saturated Fat16 g

Carbohydrate63 g

Sugar15 g

Dietary Fiber6 g

Protein31 g

Cholesterol115 mg

Sodium1390 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

•Strainer

•Medium Bowl

•Small Bowl

•Large Pan

•Paper Towel

Instructions

PDF

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.

Toss together tomatoes, pineapple, 2 TBSP onion, ¼ cup poblano, half the cilantro, and a squeeze of lime in a medium bowl. In a separate small bowl, mix sour cream with a squeeze of lime. Season with salt, pepper, and more lime to taste.

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.

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 oily.) Stir in reserved pineapple juice and remove pan from heat.

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

Divide beef mixture between tortillas. Spoon salsa and crema over. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.