Mexican Chipotle Beef Tacos with Pineapple-Cilantro Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender chipotle-marinated beef in tacos with a refreshing pineapple-cilantro slaw and lime. This mexican-inspired beef (vegetarian-friendly) ready in about 60 minutes turns beef round, chipotle paste, tortillas into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 460 calories and feeds 3, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g beef round
• 1 tbsp chipotle paste
• 6 tortillas
• 1 pineapple
• 1/4 cup cilantro

Instructions

1. Step 1: In a large bowl, combine 400g beef round with 1 tbsp chipotle paste, mixing thoroughly with your hands until the meat is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Tip: For deeper smokiness, let the beef marinate overnight.
2. Step 2: Heat a skillet over medium-high heat, then add 1 tbsp olive oil (if not already in the marinade). Add the marinated beef and cook for 8-10 minutes, breaking it into small pieces with a spatula, until the meat is browned and the juices run clear. Remove from heat and set aside. Tip: If the meat starts to stick, add 1 tbsp water to the pan to help loosen it.
3. Step 3: Meanwhile, shred the flesh of 1 pineapple using a box grater or shredding attachment on a food processor, discarding the core. Chop 1/4 cup cilantro finely, then combine the shredded pineapple and cilantro in a bowl. Squeeze the juice of 1 lime over the mixture and toss to coat, seasoning with salt and pepper to taste. Tip: For a crunchier slaw, add 2 tbsp chopped red onion and 1 tbsp chopped jalapeño.
4. Step 4: Warm 6 tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave them for 20-30 seconds until pliable. Place a generous portion of the beef in the center of each tortilla, then top with a heaping spoonful of the pineapple-cilantro slaw. Squeeze additional lime juice over the tacos and serve immediately. Tip: For extra flavor, add a dollop of sour cream or avocado on top.