Gluten Free Pineapple Pico Beef Tacos
Taco night just got a serious upgrade with this sweet-and-savory combination that serves four and comes together faster than you'd expect. The homemade pineapple pico — built from fresh pineapple, roma tomatoes, jalapeño, red onion, cilantro, and a squeeze of lime — is bright, juicy, and just spicy enough to keep things interesting. It gets tossed together first and sits at room temperature while the beef cooks, so the flavors have time to meld into something genuinely special. The seasoned ground beef is cooked with cumin, chili powder, smoked paprika, and a splash of water to lock in all that smoky, fragrant depth. Corn tortillas are the natural base here, and charring them briefly over a gas flame gives you that slightly crispy, restaurant-style edge that makes every bite better. Store-bought taco seasoning packets are a common source of hidden gluten, so making your own spice blend from scratch — as this recipe does — is a smart and simple way to stay safe without sacrificing any flavor. Load them up, squeeze on a little extra lime, and get ready for these to disappear fast.
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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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