1. Wash and dry all produce. Halve, peel and finely dice onion. Core and seed poblano, then cut into 1/3 inch squares. Dice tomatoes. Roughly chop cilantro. Cut lime into wedges. Drain pineapple, reserving juice; roughly chop fruit.
2. In a bowl, combine tomatoes, pineapple, 2 TBSP onion, 1/4 cup poblano, half of the cilantro and a squeeze of lime. In a separate bowl, combine sour cream with a squeeze of lime. Season with salt, pepper and more lime (to taste).
3. Heat a large drizzle of vegetable oil in a large pan over medium heat. Add remaining onion and poblano. Season with salt, pepper and half the Taco Spice. Cook, stirring, until softened, about 2 minutes
4. Add beef to pan; season with salt, pepper and remaining Taco Spice. Cook, breaking up meat into pieces until brown and cooked through, 2-3 minutes. (Pour out any excess grease in pan if oily). Stir in reserved pineapple juice and turn off heat.
5. While beef cooks, wrap tortillas in damp paper towels and warm in dutch oven or pan , about 30 seconds.
6. Divide beef mixture between tortillas. Spoon salsa and cream over. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side.
INSTRUCTIONS ABOVE ASSUME A SERVING OF 4; ADJUST ACCORDINGLY