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
Shallot
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
Southwest 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 chop shallot. Core, deseed, and cut poblano into ⅓-inch pieces. Dice tomatoes. Roughly chop cilantro. Cut lime into wedges. Drain pineapple, reserving juice.
In a medium bowl, combine tomatoes, pineapple, 2 TBSP shallot (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. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt, pepper, and more lime juice to taste.
Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and remaining shallot. Season with salt, pepper, and half the Southwest Spice. Cook, stirring, until softened, 2-3 minutes.
Add beef to pan with veggies; season with salt, pepper, and remaining Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 2-3 minutes. (TIP: Carefully pour out any excess grease in pan.) Stir in reserved pineapple juice and simmer for 2-3 minutes. Turn off heat.
While beef cooks, wrap tortillas in damp paper towels and microwave until warm, 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.
