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Crisp Potato and Poblano Tacos

with Red Cabbage Slaw

dinner

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.

SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
838
FAT
40g
CARBOHYDRATES
110g
PROTEIN
21g

MAIN INGREDIENTS

INSTRUCTIONS