HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPineapple Poblano Beef Tacos
Pineapple Poblano Beef Tacos

Pineapple Poblano Beef Tacos

with Lime Crema and Cilantro

20-Min Meal
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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.


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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

2 unit

Roma Tomato

¼ ounce


1 unit


4 ounce


4 tablespoon

Sour Cream


1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate63 g
Sugar19 g
Dietary Fiber6 g
Protein37 g
Cholesterol120 mg
Sodium1010 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
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and finely chop onion. Core, deseed, and cut poblano into ⅓-inch pieces. Dice tomatoes. Roughly chop cilantro leaves and stems. Cut lime into wedges. Drain pineapple, reserving juice.


In a medium bowl, combine tomatoes, pineapple, 2 TBSP onion (3 TBSP for 4 servings), half the cilantro, and a squeeze of lime juice. In a small bowl, combine sour cream and a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and remaining onion. Season with salt, pepper, and half the Southwest Spice. Cook, stirring, until softened, 2-3 minutes.


Add beef to pan; season with salt, pepper, and remaining Southwest Spice. Cook, breaking up meat into pieces, until browned, 2-3 minutes. (TIP: Carefully pour out any excess grease in pan.) Stir in reserved pineapple juice and simmer until liquid is slightly thickened and beef is cooked through, 2-3 minutes more. Turn off heat.


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


Using a slotted spoon, divide beef mixture between tortillas. Top with salsa, crema, and remaining cilantro. Serve with any remaining lime wedges on the side.