Rajas Tacos

Add Spanish rice and 1 cup water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes. (4-serving meal: use 2 cups water).

Position oven rack in the middle and set oven to broil on high. Add poblano pepper, onion, corn kernels, 1 tbsp vegetable oil, and a pinch of salt to a baking sheet and toss. Broil the corn salsa until onions are translucent and peppers and corn are softened and lightly browned, 5 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil). TIP: All broilers are different; watch closely to ensure veggies don’t burn.

Set the oven to 400°F. Add avocado, scallion, lime juice, cilantro, and salt to a medium bowl and stir. Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. TIP: If you have a gas stove, you can heat the tortillas directly over a low flame instead. Use tongs to flip the tortillas until warmed through and lightly browned on both sides. You can also wrap tortillas in a clean dish towel and warm in the microwave for 15-30 seconds to soften.

Add rice and roasted corn salsa to the tortillas. Dollop with avocado mixture and drizzle with hot sauce. Serve with lime wedges. ¡Buen provecho!