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Creamy Poblano Tacos

Photo: Jennifer Causey
Active time 30 mins
Total time 30 mins
Yield

Serves 6 (serving size: 2 tortillas and about 1 cup filling)

Look for chayote in Mexican markets, or substitute zucchini.

Ingredients

  • 6 large poblano chiles (about 1 1/2 lb.)
  • 2 tablespoons canola oil
  • 1 medium white onion, cut into 1/4-in. slices
  • 1 tablespoon minced garlic
  • 1/3 cup Mexican crema or sour cream
  • 3/4 teaspoon kosher salt
  • 12 (5-in.) corn tortillas, warmed
  • 1/2 cup sliced radishes
  • 1 ear corn, grilled and kernels removed
  • 1 chayote, peeled, grilled, and diced (optional)

Nutrition Information

  • calories 255
  • fat 9 g
  • satfat 0.4 g
  • monofat 3 g
  • polyfat 2.3 g
  • protein 6 g
  • carbohydrate 44 g
  • fiber 6 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 325 mg
  • calcium 50 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high with oven rack 6 inches from heat. Broil chiles 8 minutes or until blackened, turning frequently. Place in a bowl; cover with plastic wrap. Let stand 15 minutes. Peel, seed, and slice chiles into 1/4-inch-wide strips.

  2. Heat oil in a skillet over medium-high. Add onion; sauté 5 minutes. Add sliced chiles and garlic; sauté 2 minutes. Stir in crema and salt; cook 1 minute. Divide chile mixture among tortillas; top with radishes, corn, and chayote, if using.