Rajas Tacos 

These delicious Rajas Tacos are filled with roasted poblano peppers, sweet corn, and flavorful spices, making for a perfect vegetarian meal! Here’s how to make them:

Ingredients:
3–4 large poblano peppers (also called pasilla peppers)
2 ears of corn, shucked (or substitute with 2 cups frozen corn, mushrooms, or zucchini)
1 tablespoon olive oil
1 large white or yellow onion, thinly sliced into rings
4 garlic cloves, roughly chopped
2 tablespoons jalapeño, finely chopped (adjust for spice level)
1 tablespoon fresh oregano (or 2 teaspoons dried)
1/2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon salt (more to taste)
1/2 teaspoon pepper
1/4–1/2 cup Mexican crema (or substitute with Mexican sour cream, crème fraîche, or vegan sour cream)
Juice of 1 lime
6 (6-inch) tortillas
Garnish: Fresh cilantro and lime wedges
Instructions:
Roast the Poblano Peppers:
Preheat your oven to 450°F (230°C) or use a grill. Place the poblano peppers on a baking sheet and roast until the skins are charred and blistered, about 20-25 minutes. Turn occasionally for even roasting.
Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier. After steaming, peel off the skins, remove the seeds, and slice the peppers into strips.
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes.
Add the chopped garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
Stir in the roasted poblano strips, corn, oregano, cumin, ground coriander, salt, and pepper. Cook for an additional 5-7 minutes, allowing the flavors to meld. Adjust seasoning to taste.
Warm the Tortillas:
In a separate skillet or on a griddle, warm the tortillas until soft and pliable, about 30 seconds per side.
Assemble the Tacos:
Spread a dollop of Mexican crema on each tortilla, then fill with the poblano and corn mixture. Squeeze fresh lime juice over the filling.
Serve:
Garnish with fresh cilantro and serve with lime wedges on the side.