Creamy Poblanos and Greens Tacos
A rich and filling taco doesn’t have to be stuffed with meat. We created one with creamy greens, spicy charred poblanos, crunchy radishes, and optional salty Cotija cheese. It’s all the flavors and textures you want in a taco, at once light but satisfying. (Photo credit: Greg DuPree)
Adapted from Real Simple
| Yield: 4 servings | Time: 40 mins total |
Ingredients
3 poblano chiles (about 12 oz.)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 large bunch rainbow chard (about 8 ounces), thoroughly washed
2 tablespoons vegetable oil
½ yellow onion, thinly sliced
8 6-inch corn tortillas, warmed
½ cup thinly sliced radishes (about 2 ounces)
lime wedges, for serving
Vegan Crema:
1 cup raw cashews
1 teaspoon apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon sea salt, or to taste
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
3/4 cup water
Optional topping:
4 ounces Cotija cheese, crumbled
Preparation
Preheat broiler with oven rack 6 inches from heat. Place poblanos on a baking sheet and broil, turning occasionally, until lightly charred on all sides, 12 to 14 minutes. Place poblanos in a large bowl and cover tightly with plastic wrap; let stand 15 minutes. Peel away charred outer skin from poblanos and remove seeds, then slice into strips; set aside.
To make the vegan crema, add all ingredients to a high-speed blender and blend until smooth. Adding additional water if too thick.
Remove chard leaves from stems. Coarsely chop leaves and stems, keeping them separate.
Heat oil in a large skillet over high. Add onions and chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add chard leaves and cook, tossing, until wilted and skillet is mostly dry, 3 to 4 minutes.
To the skillet add in the poblano strips and pour in the cashew crema and stir. Cook for 1-2 minutes. Season with salt to taste.
Fill tortillas with chard and poblanos mixture, and top with radishes, and optional Cotija. Serve with lime wedges.