Crisp Potato and Poblano Tacos

Heat the oven to 425°F. Rinse and trim the chiles; slice them lengthwise into strips. Trim, peel, and halve the onion; slice it into half moons. Put the chiles and onions on a rimmed baking sheet, add 2 tablespoons oil and a sprinkle of salt and pepper, and toss to coat. Spread them out in a single layer on the pan. Rinse and scrub the potatoes; cut them into 1-inch chunks and put them on a second rimmed baking sheet. Add 3 tablespoons oil, the chili powder, and a sprinkle of salt and pepper and toss well to coat. Spread them out in a single layer on the pan. Roast until the vegetables are browned at the edges, 15 to 20 minutes. Flip the vegetables and continue roasting until they’re crisp on the outside and tender inside, 5 to 10 minutes more.

Put the pepitas in a dry medium skillet over medium-high heat and toast, shaking frequently and watching them like a hawk, until they start to puff and pop, 2 or 3 minutes. Remove the pan from the heat and transfer the pepitas to a large bowl.

Rinse, halve, and core the apple; slice it as thinly as possible and add it to the bowl with the pepitas. Rinse, trim, and chop the cilantro; add it to the bowl along with the cabbage, vinegar and the remaining 1 tablespoon oil. Sprinkle with salt and pepper and toss to combine; taste and adjust the seasoning.

Wrap the tortillas in foil. When the vegetables are almost done, put the tortillas in the oven until they’re warm, about 5 minutes. To serve, fill each tortilla with the vegetables and top with the slaw; serve with the hot sauce.