Tropical Turkey Tacos with Poblano Peppers, Pineapple and Lime Crema!
Dice the onion. Core and seed the poblano pepper and cut into small 1/4 inch squares. Core and seed the tomatoes and cut into small 1/4 inch squares. Roughly chop cilantro. Cut limes into wedges. Take pineapple out of container, reserve the pineapple juice.
Combine 2 tbsp onion, 1/4 cup poblano, tomatoes, half the cilantro, pineapple, and a squeeze of half a lime in a medium bow.
Combine sour cream with a squeeze of half a lime. Season with salt and pepper. Add more lime if you desire.
Drizzle olive oil into a large pan and heat your remaining onion and poblano peppers over medium high heat for about 5 minutes.
Add turkey meat to pan, breaking it up into pieces. (if you could not find the pre-seasoned meat now would be the time to add your taco seasoning with 1/4 cup of water) Cook until browned, stir in reserved pineapple juice and remove pan from the heat.
Warm your tortillas. Use damp paper towels and microwave for about 30 seconds.
Divide meat between tortillas. Add your salsa and lime crema. Sprinkle with cilantro and serve with the remaining lime wedges. Add lime zest for an extra punch.