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Creamy Poblano Tacos

Creamy Poblano Tacos

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

Look for chayote in Mexican markets, or substitute zucchini.


  • 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)

Nutritional Information

  • Calories 255
  • Fat 9g
  • Satfat 0.4g
  • Monofat 3g
  • Polyfat 2.3g
  • Protein 6g
  • Carbohydrate 44g
  • Fiber 6g
  • Cholesterol 8mg
  • Iron 0.0mg
  • Sodium 325mg
  • Calcium 50mg
  • Sugars 5g
  • Est. added sugars 0g

How to Make It

Step 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.

Step 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.

Watch the video: Creamy Poblano Rajas, Greens u0026 Chicken and Corn Tortillas


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