Spicy Beef & Pineapple Tacos

(2 servings) 4 servings

• Wash and dry all produce. Peel and small dice shallot. Cut poblano pepper in half, remove stem and seeds then small dice.  Thinly slice iceberg lettuce. Pick and chop cilantro.  Zest and juice (1) 2 limes. Cut the other lime(s) into wedges.
• In a small pot with lid, combine jasmine rice, (1½C) 3C water, and a pinch of salt. Bring to a boil, cover and reduce the heat to low. Simmer for 10-12 minutes or until all the water is absorbed. Remove from heat and add lime zest, lime juice, and half of the cilantro.  Fluff with a fork.

   
• In a medium sauté pan, brown ground beef over medium-high heat until it is cooked through. Add diced shallots and poblano pepper and continue to cook until vegetables soften.
• Add southwest seasoning to the beef (use less for less heat). Add (½C) ¾C of water and bring to a simmer. Cook until beef mixture starts to thicken and most of the water has evaporated, 6-8 minutes. Adjust seasoning with salt & pepper.  Add more southwest seasoning to your desired taste.

   
• Drizzle a small amount of oil in a sauté pan and heat the corn tortillas over medium-high heat until warm, about 1 minute per side. 
• Assemble tacos using a warm corn tortilla, southwest seasoned meat mixture and shredded lettuce.  Top with pineapple salsa and vegan sour cream. Add any extra cilantro if desired and plate with cilantro-lime rice and a lime wedge. 

  Serve & Enjoy!