We are a taco loving family. I started the kids out simple with the basic filling of either ground meat or refried beans and some veggies and lots of cheese. Though we love the basics, which often times provide a sense of comfort and nostalgia, I wanted to try something new.
Definitely no beans or meat.
I know, but trust me! This is amazing! You want to know why I say this? I had to make it 5 times before I was able to get a single photo of it taken. The first time I made it, these tacos flew so fast, I didn’t even realize what happened. This also happened the second, third, and fourth time. The fifth time, I made it well in advance so no one could get into them and I could actually take a photo to share with you my enthusiasm around these tacos.
So, I fire roasted the poblanos to give it a more earthy, smoky flavor. If you don’t have a gas stove, you can totally do this on your BBQ grill or even in the oven. You will still get that amazing smoky flavor, I promise!
Instead of beans or meat, I chose to use acorn squash to roast with ancho chili and chipotle powder. These peppers give it a kick without making it too spicy and also enhance that smoky flavor, especially from the chipotle pepper powder.
I’m not done though! Making this go one step further, I made a Habanero Crema with avocados, roasted garlic and a little yogurt to balance out the habaneros.
Serve it with microgreens instead of lettuce or cabbage, and top it off with a little salsa verde, and you have what I think is one of the most amazing tacos of the year!
Seriously, I’m just going to stop now and give you the recipe. You really have to try it.
From my kitchen to yours, I hope you enjoy these delicious Fire Roasted Poblano Tacos.
4 habanero chilis, stems removed (remove seeds and ribs to cut down on spice)
8 cloves garlic, whole
Juice of 1 Lime
1/4 tsp salt
1/2 c yogurt
1/4 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
Preheat oven to 400 degrees.
Double line aluminum foil and add the 8 whole garlic cloves for the crema. Drizzle with olive oil and season with salt and pepper. Fold the pieces of foil in to cover the garlic cloves and create a ball. Place on one side of the baking sheet.
On the other side of the baking sheet, line the acorn squash, drizzle it with 1 Tbsp olive oil, season with ancho chili powder, chipotle chili powder, 1/2 tsp ground black pepper, and 1 tsp salt. Massage gently to make sure each cube is coated.
Bake for 30-35 minutes.
Meanwhile, lightly coat the poblanos with 1 Tbsp olive oil. Turn the stove on to high flame and roast the poblanos to get a nice black char. When they are done, place in a paper bag for 2-3 minutes to steam them.
Take them out of the paper bag and with a paper towel, gently rub the charred skin off. It's ok if there are some remnants. This will just enhance the flavor. Slice the poblanos into strips, including the seeds. Set these aside to use later.
On medium flame, heat the remaining 1 Tbsp oil and add the onions and salt. Cook for 10 minutes, or until golden brown in color.
Add in the minced garlic and oregano and saute for another minute.
Add corn and cook for 2-3 minutes.
Add in the poblano peppers, remaining 1/2 tsp salt, and 1/2 tsp ground black pepper. Mix well and cook for another 1-2 minutes.
When the acorn squash is done, add into the Poblano filling.
Mix then set aside.
For the Habanero Crema:
In a blender, add the roasted garlic, habanero, lime juice, avocado, yogurt, salt and pepper. Blend into a thick crema. If it is too thick, Add 1 Tbsp water at a time to thin it out.
Warm street taco tortillas over the stove
Spread about 1 Tbsp of the Habanero Crema on the tortilla
Add a handful of microgreens then top with the poblano filling.
Sprinkle a little feta crumble over the top
Drizzle with salsa verde
Add a lime wedge to the side and serve right away.