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Rajas Tacos with Avocado & Roasted Corn Salsa
2 or 4 Serving Dinner

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.

Tags: High-Protein Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
640
FAT
17g
CARBOHYDRATES
114g
PROTEIN
21g

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INGREDIENTS

  1. 1/2 cup Spanish rice
  2. 2 poblano pepper, trimmed, deseeded, and cut into 1/2-inch strips
  3. 1 yellow onion, peeled and thinly sliced
  4. 1 ear of corn, husked and kernels cut off the cob
  5. 1 avocado, halved, peeled, and diced
  6. 1 scallion, trimmed and thinly sliced
  7. 1 lime, half juiced and half cut into wedges
  8. 0.25 oz cilantro, leaves and tender stems roughly chopped
  9. 6 yellow corn tortillas
  10. 1 1/2 tsp hot sauce
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Aluminum foil, Small saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
640
FAT
17g
CARBOHYDRATES
114g
PROTEIN
21g

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INSTRUCTIONS

1
Cook the Spanish rice

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-serving meal: use 2 cups water)

2
Roast the vegetables

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-serving meal: use 2 tbsp vegetable oil) (TIP: All broilers are different; watch closely to ensure veggies don’t burn.)

3
Make the avocado mixture and warm the tortillas

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.

4
Serve

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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