Creamy Poblano Tacos


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Many Americans think of Mexican food as greasy, salty, and generally unhealthy. These misconceptions are not representative of traditional Mexican cuisine, which is heavily plant-forward, with whole grains and legumes often supplying protein. These recipes highlight some of my favorite flavors often found in traditional Mexican cooking. If you plan to celebrate Cinco de Mayo this year, seek out some of the delicious, rich flavors of authentic Mexican cooking!

This vegetable-centric recipe can be modified with the addition of beans, chicken, or beef for a boost of protein. If you can’t find chayote squash, try zucchini instead.

Creamy Poblano Tacos
Adapted from: Cooking Light Magazine

Ingredients
6 large poblano or hatch chiles
2 tablespoons canola oil
1 tablespoon minced garlic
1/3 cup Mexican crema, sour cream, or plain greek yogurt
1 medium white onion, cut into ¼ in slices
¾ teaspoon kosher salt
12 5-in Dietitians Choice corn tortillas, warmed
½ cup sliced radishes
1 ear corn, grilled and kernels removed
1 chayote squash, peeled, grilled, and diced
1 can black beans, rinsed and drained

1. Preheat broiler to high with oven rack 6 inches from heat. Broil chiles 8 minutes or until blackened, turning frequently. Place in a bowl; cover with plastic wrap. Let stand 15 minutes. Peel, seed, and slice chiles into 1/4-inch-wide strips.
2. Heat oil in a skillet over medium-high. Add onion; sauté 5 minutes. Add sliced chiles and garlic; sauté 2 minutes. Stir in crema and salt; cook 1 minute. Divide chile mixture among tortillas; top with radishes, corn, black beans, and chayote, if using.

Let’s talk about Chayote Squash:
How to select: Choose firm chayote squash with smooth, unblemished skin
How to store: Refrigerate chayote squash in a plastic bag for up to a month. Rinse before using.
Did you know? Chayote squash is a good source of vitamin C and can be substituted for summer squash in any recipe. The skin and seeds are edible!

Hibiscus Spritzer
A common ingredient in Mexican pantries, dried Hibiscus, or Jamaica, flower is used in drinks, baked goods, savory dishes, and more. This recipe uses Hibiscus to create a richly colored magenta spritzer! If you are unable to find dried Hibiscus flowers, use Hibiscus tea as a substitute.

Steep 1 packet of hibiscus tea according to directions or steep ¼ cup of dried hibiscus flowers to 2 cups of water. Remove tea bag or strain out solids. Top your hibiscus tea with a splash of unflavored seltzer water and enjoy!

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