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 1 tablespoon oil and a sprinkle of salt and pepper, and toss to coat. Spread them out in a single layer on one half of the pan. Rinse and scrub the potatoes; cut them into 1-inch chunks and put them on the other half of the pan. Add 2 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 other half of 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 small 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 1 half as thinly as possible (save the rest for another use) and add it to the bowl with the pepitas. Add the cabbage to the bowl. Rinse, trim, and chop the cilantro; add it to the bowl along with the vinegar and the remaining 2 teaspoons 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 hot sauce.