Creamy Poblano Tacos

By barbie24

Calories: 255; Fat: 9g; Protein: 6g; Carbs: 44g; Fiber: 6g; Cholesterol: 8mg; Iron: 0mg; Sodium: 325mg; Calcium: 50mg * Serving size: about 2 tablespoons * Serving size: 2 tortillas and 1 cup of filling

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)

Preparation

Step 1

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.