Nickel Allergy Friendly Pineapple Salsa Beef Tacos with Charred Pineapple
Total time40 min
Prep time20 min
Cook time20 min
4.8(14)
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Learn more →Ingredients
4 servings
For the charred pineapple
- 1 small pineapple (about 3 lbs), peeled and cored
- 1 tbsp neutral oil (such as avocado or canola oil)
For the pineapple salsa
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the beef
- 1 lb ground beef (80/20)
- 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
For serving
- 8 small corn tortillas
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Slice the pineapple into 1/2-inch-thick rings or planks. Set aside 1 cup of finely diced pineapple for the salsa, then cut the remaining pieces into strips for charring.
- 2
In a mixing bowl, combine the 1 cup diced pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside to let the flavors come together while you cook the beef and char the pineapple.
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