Crisp Potato and Poblano Tacos
with Red Cabbage Slaw
Oven roasting poblano chiles and onions brings out a charred, earthy flavor that seriously enhances this dish, so don’t be afraid to get a little bit of color and crisp edges on them. Paired with “pepitas,” or pumpkin seeds, our tacos get a dose of crunch and protein. If you happen to have a mandolin, feel free to use it for the apple and red cabbage—thinly slicing them can be achieved by any number of kitchen tools, a knife being only one.