These Poblano Pineapple Tacos were such a hit at our family’s last Cinco De Mayo gathering. They were easy to make with bursts of flavor in every bite! With a myriad of color, these tacos will also dazzle your eyes as well.

How To Make Poblano Pineapple Beef Tacos:

This recipe should take about 40 minutes to make which includes prep time. For these wonderful beef tacos, you will need the following:

Poblano Pineapple Beef Tacos Ingredients

  • 2 shallots
  • 2 poblano peppers
  • 4 roma tomatoes
  • .5 OZ cilantro 
  • 2 limes
  • 8 OZ pineapple (diced)
  • 8 TBSP sour cream
  • 2 TBSP southwest spice blend
  • 20 OZ ground Beef (80 / 20 fat)
  • 12 tortillas (double if you use street style tortillas like we did in the photo
  • 1 jalapeño (optional if you want heat)

The Steps To Make Poblano Pineapple Beef Tacos

This may look like an involved recipe, however, it really only requires 1 pan and 2 bowls! 

  1. Preparation:  Wash and dry all of the produce. Halve, peel, and finely chop the shallot. Core deseed and cut poblano into 1/2 inch pieces. Dice the Roma tomatoes. Roughly chop the cilantro and cut the lime into wedges. Slice the jalapeño into disks. Drain the pineapple, but be sure to reserve the pineapple juice. (We will need it for a later step)
  2. Combine Salsa and Crema: In one of your bowls, combine the diced tomatoes, the diced pineapple, 4 tablespoons of the diced shallot, half of the cilantro, and a squeeze of lime juice from 2 wedges. In your other bowl, combine sour cream, and another squeeze of lime juice from 2 more wedges. Add a little bit of water at a time until the mixture reaches a drizzly consistency. Season with salt and pepper and more lime juice to taste.
  3. Cook The Shallot and Poblano: Heat a large drizzle of olive oil in a pan over medium high heat. Once the oil has become shiny, add in the poblano and the remaining shallot. Season with the salt and pepper and half of the southwest spice blend. Cook, stirring until softened about 2 to 3 min.
  4. Cook Taco Beef: Add all of the beef to the pan with the shallot and the poblano. Season with salt and pepper and the remaining southwest spice blend. Cook breaking up the meat into pieces until browned and cooked through – it should be about 2 to 3 minutes. After that is done, pour out the excess grease in the pan. Return the pan to the heat and stir in all of your reserved pineapple juice. Bring this to a simmer and let it cook for another 2-3 minutes.
  5. Warm The Tortillas: For this step, I like to warm the tortillas a bit before assembling the tacos. To do this, wrap the tortillas in a damp towel and put it in the microwave for a very short period until they are warm – I use only about 23 seconds!
  6. Plate and Enjoy!: Using a spoon with holes in it to allow any additional grease to drip through, add beef to the warmed tortillas and top it with salsa and crema. sprinkle a few cilantro leaves on top to add a nice pop of color (and flavor) to the tacos. Take a lime wedge to garnish and add a bit of tart flavor to the tacos. 

Optional: Add the jalapeño when you’re plating the tacos, if you want some heat!

Did you make this recipe? Tag Tinley Park Mom on Instagram.


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