Rajas Tacos
with Avocado & Roasted Corn Salsa
Rajas, meaning "strips", often refers to tacos stuffed with tender strips of charred poblano chile peppers and onions. Fragrant red rice and sweet roasted corn take these spicy tacos to the next level. Creamy, cooling avocado with lime and cilantro balance this high-fiber, high-protein dinner.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup Spanish rice
- 2 poblano pepper, trimmed, deseeded and cut into 1/2-inch strips
- 1 yellow onion, peeled and thinly sliced
- 1 ear of corn, husked and kernels cut off the cob
- 1 avocado, halved, peeled and diced
- 1 scallion, trimmed and thinly sliced
- 1 lime, half juiced and half cut into wedges
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 6 yellow corn tortillas
- 1 1/2 tsp hot sauce
- 1 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Combine rice and 1 cup water in 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-servings: use 2 cups water)
Move oven rack to middle and set oven to broil on high. Combine poblano, onion, corn, 1 tbsp vegetable oil, and a pinch of salt on baking sheet and toss. Broil until onions are translucent and peppers and corn are softened and lightly browned, 5 to 6 minutes. Switch oven to 400°F. (4-servings: use 2 tbsp vegetable oil) (TIP: All broilers are different; watch closely to ensure veggies don’t burn.)
Stir together avocado, scallion, lime juice, cilantro, and salt in medium bowl. Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes.
Lay tortillas on serving plates and add rice and roasted corn salsa. Dollop rajas tacos with avocado mixture and drizzle with hot sauce. Serve with lime wedges. ¡Buen provecho!
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