Rajas Veggie Tacos
Few weeks ago I went to this amazing Taqueria in Miami where they serve lovely tacos. The place is called Mercadito, it’s tiny and menu is very small but the food is scrumptious. They serve one of the best Guacamole I have ever had a chance to try and the tastiest veggie tacos. Veggie tacos are prepared with poblano peppers, onions and cream. Poblano peppers are first roasted, then peeled and sauted together with onions and creama Mexicana. Both peppers and onions are cut into strips hence the name rajas which in Spanish simply means strips. In my version I added yellow zucchini and roasted it with peppers. Zucchini adds a bit of sweetness and color. It also slightly lowers down the level of heat from poblano peppers. Even if you don’t want to eat vegetarian tacos, it might be a great base for any meat, fish or tofu tacos.
Ingredients (makes 6 tacos):
6 corn or flour small tortillas for tacos
2 poblano peppers
2 yellow zucchinis
1 large yellow onion
1/4 – 1/3 cup crema Mexicana, heavy cream or creme fraiche
Arrange poblanos and sliced zucchini on a baking sheet. Sprinkle salt all over zucchini and brush each zucchini wit olive oil on both sides. Broil on maximum heat for 15-20 min until peppers are charred. Midway through cooking turn over peppers and zucchini so the can cook on both sides.
Nutrition facts in 1 portion (3 corn tacos with 2 Tbsp heavy cream and 1/2 Tbsp olive oil):
Kilocalories 404.99 kcal, Protein 8.44 g, Carbohydrate 51.73 g, Fat 20.64 g, Saturated Fat 8.4 g, Monounsaturated Fat 8.67 g, Polyunsaturated Fat 2.37 g,, Trans Fatty Acid 0 g, Cholesterol 41.1 mg, Dietary Fiber 9.86 g, Sugar 10.94 g