Wash and dry all produce. Halve, peel, and finely chop onion. Core, deseed, and cut poblano into ⅓-inch pieces. Dice tomatoes. Roughly chop cilantro leaves and stems. Cut lime into wedges. Drain pineapple, reserving juice.

In a medium bowl, combine tomatoes, pineapple, 2 TBSP onion (3 TBSP for 4 servings), half the cilantro, and a squeeze of lime juice. In a small bowl, combine sour cream and a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and remaining onion. Season with salt, pepper, and half the Southwest Spice. Cook, stirring, until softened, 2-3 minutes.

Add beef to pan with veggies; season with salt, pepper, and remaining Southwest Spice. Cook, breaking up meat into pieces, until browned, 2-3 minutes. (TIP: Carefully pour out any excess grease in pan.) Stir in reserved pineapple juice and simmer until liquid is slightly thickened and beef is cooked through, 2-3 minutes more. Turn off heat.

While beef cooks, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds.

Using a slotted spoon, divide beef mixture between tortillas. Top with salsa, crema, and remaining cilantro. Serve with any remaining lime wedges on the side.