Tacos de Rajas

Tacos de Rajas is a vibrant Mexican dish featuring roasted poblano peppers and creamy cheese, perfect for a satisfying yet healthy lunch. This recipe combines fresh ingredients for a delightful flavor experience that is both comforting and nutritious.

Ingredients

• Poblano peppers - 2 large
• Olive oil - 1 tablespoon
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, sliced
• Corn - 150 grams, fresh or frozen
• Mexican cheese (such as Oaxaca or Chihuahua) - 100 grams, shredded
• Corn tortillas - 4 small
• Cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• Pepper - to taste

Steps

1. Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin, remove seeds, and slice into strips.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and zucchini to the skillet and cook for an additional 5 minutes until the zucchini is tender.
4. Stir in the roasted poblano strips and corn. Season with salt and pepper to taste, and cook for another 3-4 minutes until heated through.
5. Sprinkle the shredded cheese over the vegetable mixture, cover the skillet, and let it cook for 2-3 minutes until the cheese is melted.
6. While the filling is cooking, warm the corn tortillas in another skillet for about 30 seconds on each side.
7. To serve, place the cheese and vegetable filling in the warm tortillas, garnish with chopped cilantro, and serve with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the poblano peppers.
• High in fiber from zucchini and corn, aiding digestion.

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