POBLANO TACOS RECIPES

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CREAMY POBLANO TACOS RECIPE | COOKING LIGHT



Creamy Poblano Tacos Recipe | Cooking Light image

Look for chayote in Mexican markets, or substitute zucchini.

Provided by Margarita Carrillo Arronte

Total Time 30 minutes

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

Number Of Ingredients 10

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)

Steps:

  • 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. 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.

Nutrition Facts : Calories 255, CarbohydrateContent 44 g, CholesterolContent 8 mg, FatContent 9 g, FiberContent 6 g, ProteinContent 6 g, SaturatedFatContent 0.4 g, SodiumContent 325 mg, SugarContent 5 g

POBLANO AND GROUND PORK TACOS RECIPE | ALLRECIPES



Poblano and Ground Pork Tacos Recipe | Allrecipes image

Pork and poblano tacos with kiwi salsa and lime crema.

Provided by taltos531

Categories     Main Dishes    Taco Recipes

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 tacos

Number Of Ingredients 14

1 red onion, halved and thinly sliced
1 Roma tomato, seeded and finely chopped
1 ripe kiwi, diced
1 lime, quartered, divided
2 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
4 tablespoons sour cream
olive oil
1 poblano pepper - cored, seeded, and finely chopped
10 ounces ground pork
1 tablespoon Mexican seasoning
2 tablespoons chicken stock
1 tablespoon tomato paste
6 flour tortillas

Steps:

  • Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
  • Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
  • Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
  • Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

Nutrition Facts : Calories 391.5 calories, CarbohydrateContent 44.5 g, CholesterolContent 34.8 mg, FatContent 16.8 g, FiberContent 3.7 g, ProteinContent 15.4 g, SaturatedFatContent 5.5 g, SodiumContent 659.7 mg, SugarContent 4.5 g

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