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.
Southwest Spice Blend
Flour Tortillas(ContainsWheat, Soy)
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.