Beef Tacos with Pineapple Salsa and Crema

It's taco time! Here we are to add a little bit of the tropics to your tacos this week. A little pineapple goes a long way in this recipe. It adds a nice sweet kick to dinner that's not too sweet but adds a nice flavor.

Beef Tacos with Pineapple Salsa and Crema

Generously Serves a Family of Four (4)

Total Time: 40 Minutes

Ingredients

• 1 Red Onion
• 2 Poblano Peppers
• 4 Roma Tomatoes
• 3 Tbsp Cilantro
• 2 Limes
• 2 Snack Cups of Chopped Pineapple
• 1/4 cup of Sour Cream
• 2 Tbsp Taco Seasoning
• 1.5 lbs of Ground Beef
• 12 Flour Tortillas
• Olive Oil
• Salt and Pepper

Directions

1. Halve, peel, and dice the onion. Core and seed poblano peppers, then cut into small squares. Core and seed the tomatoes and cut into cubes. Roughly chop the cilantro. Halve one lime and cut the other lime into wedges. Drain the pineapple and roughly chop, save the juice.
2. Combine 2 Tbsp of onion, 1/2 cup of poblano peppers, tomatoes, half of the cilantro, pineapple, and the juice of half of one lime in a medium bowl. Season with salt and pepper. In a separate small bowl add the sour cream with the juice of the other half of the lime. Season with salt and pepper.
3. Health a drizzle of olive oil in a large pan over medium-high heat. Add the remaining onion and poblanos. Season with salt and pepper and 1 tbsp of taco seasoning. Cook, tossing until softened- about 2 minutes.
4. Add the beef to the pan, break up into pieces and season with salt, pepper, and 1 tbsp of taco seasoning. Cook until browned- 5 minutes. Drain any access grease and return to pan. Stir in pineapple juice and remove from heat. 
5. While the beef cooks, warm up the tortillas by wrapping them in a damp paper towel and microwave for 30 seconds or until warm. 
6. Divide the beef mixture between the tortillas and spoon on the salsa and crema. Sprinkle with cilantro and serve with the lime wedges.

Enjoy!