Pineapple Poblano Beef Tacos

Pineapple Poblano Beef Tacos

with Lime Crema, Cilantro, and Warm Spices

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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.


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

Total Time30 minutes
Cooking difficultyEasy

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


2 unit


8 ounce


8 tablespoon

Sour Cream


2 tablespoon

Taco Spice Blend

20 ounce

Ground Beef

12 unit

Flour Tortillas


Not included in your delivery

1 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate60 g
Sugar17 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and finely dice onion. Core and seed poblanos, then cut into ⅓-inch squares. Dice tomatoes. Roughly chop cilantro. Halve one lime; cut other into wedges for serving. Drain pineapple, reserving juice; roughly chop fruit.


In a medium bowl, combine tomatoes, pineapple, 2 TBSP onion, ½ cup poblanos, half the cilantro, and a squeeze of lime juice. In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt, pepper, and more lime juice (to taste).


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, stirring, until softened, about 2 minutes.


Add beef to pan. Season with salt, pepper, and remaining Taco Spice. Cook, breaking up meat into pieces, 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; turn off heat.


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


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