Tacos de Rajas Poblanas

Tacos de Rajas Poblanas are a delicious vegan twist on a traditional Mexican dish, featuring roasted poblano peppers and creamy cashew sauce, wrapped in soft corn tortillas. This vibrant dish is not only packed with flavor but also offers a delightful combination of textures that make it a satisfying lunch option.

Ingredients

• Corn tortillas - 4 pieces
• Poblano peppers - 2 large
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cashews - 50 grams, soaked in water for at least 2 hours
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Roast the poblano peppers over an open flame or in a broiler until the skin is charred and blistered. Place them in a plastic bag for 10 minutes to steam, then peel off the skin and remove the seeds.
2. In a skillet, heat olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for an additional minute, then slice the roasted poblano peppers and add them to the skillet. Cook everything together for another 5 minutes, seasoning with salt and black pepper.
4. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy, adding a little water if necessary to achieve the desired consistency.
5. Warm the corn tortillas in a pan until pliable. Spread a generous amount of the cashew sauce on each tortilla, then top with the sautéed poblano and onion mixture.
6. Garnish with chopped cilantro before folding the tortillas and serving.

Nutrition

• Calories: 335
• Protein: 10 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from poblano peppers and onions.
• High in healthy fats and protein from cashews.

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