Pineapple Poblano Beef Tacos
with Lime Crema and Cilantro
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
Instructions
Wash and dry all produce. Halve, peel, and finely dice onion. Core and seed poblano, then cut into ⅓-inch squares. Dice tomatoes. Roughly chop cilantro. Cut lime into wedges. Drain pineapple, reserving juice; roughly chop fruit.
In a medium bowl, combine tomatoes, pineapple, 2 TBSP onion, ¼ cup poblano, half the cilantro, and a squeeze of lime. In a separate small bowl, combine 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, 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, 2-3 minutes. (TIP: Carefully pour out any excess grease in pan if oily.) Stir in reserved pineapple juice and turn off heat.
While beef cooks, wrap tortillas in damp paper towels 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.
