Pineapple Poblano Beef Tacos

½ red onion, chopped, divided

2 Poblano peppers, diced, divided

4 Roma tomatoes, diced

½ cup cilantro, roughly chopped

8 oz canned diced pineapple, drained (reserve juice)

1 lime

8 tbsp sour cream

2 tbsp taco seasoning

1 lb ground beef

salt and pepper, to taste

12 6-inch tortillas

Combine 2 tablespoons onion, ½ cup poblanos, tomatoes, half the cilantro, pineapple, and a squeeze of lime in a medium bowl. In a separate bowl, combine sour cream with a squeeze of lime. Season with salt and pepper.

Heat 1 tablespoon oil in a large pan over medium-high heat. Add remaining onion and poblanos. Season with salt, pepper, and half the taco spice. Cook, tossing until softened, about 2 minutes.

Add beef to pan, breaking up meat into pieces. Season with salt, pepper, and remaining taco spice. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Stir in reserved pineapple juice and remove pan from heat.

While beef cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Divide mixture between tortillas. Spoon salsa and crema over, if desired. Sprinkle with remaining cilantro.

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Pineapple Poblano Beef Tacos