Eosinophilic Esophagitis Friendly Gluten Free Pineapple Pico Beef Tacos
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ½ small pineapple)
- 2 roma tomatoes, seeded and finely diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, combine the diced pineapple, tomatoes, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside at room temperature while you cook the beef.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
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