Step 1

Wash and dry all produce. Halve, peel, and finely dice onion. Core and seed poblano, then cut into ⅓-inch squares. Core and seed tomatoes, then cut into ⅓-inch cubes. Roughly chop cilantro. Cut lime into wedges. Drain pineapple, reserving juice; roughly chop fruit.

Step 2

Combine 2 TBSP onion, ¼ cup poblano, tomatoes, half the cilantro, pineapple, and a squeeze of lime in a medium bowl. In a separate small bowl, combine sour cream with a squeeze of lime. Season with salt, pepper, and more lime to taste.

Step 3

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, tossing, until softened, about 2 minutes.

Step 4

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, 2-3 minutes. (TIP: Carefully pour out any excess grease in pan if mixture seems oily.) Stir in reserved pineapple juice and remove pan from heat.

Step 5

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

Step 6

Divide beef mixture between tortillas. Spoon over salsa and crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.