Fire Roasted Corn And Poblano Tacos
Fire roasted corn and poblano chiles combined with cheesy, flavorful fillings make these tacos perfect for casual gatherings and enjoyably smoky with a hint of lime.
Ingredients
- 1 Tbsp. butter ⓘ
- 1 small white onion, finely diced ⓘ
- 2 garlic cloves, peeled, sliced ⓘ
- 1 large poblano chile, roasted, peeled, seeded, diced ⓘ
- 3 ears fresh yellow corn, roasted in husks until tender ⓘ
- 2 c. frozen corn kernels ⓘ
- dash of salt
- 1 tsp. toasted dried Mexican oregano
- juice of 1 lime ⓘ
- 4 oz. Chihuahua cheese, grated ⓘ
- 2 oz. grated parmesan or romano cheese ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 12 corn tortillas ⓘ
Instructions
- Heat butter in a heavy saute pan or saucepan over medium-high heat.
- Cook onion for 1 minute until slightly browned on edges.
- Add garlic and saute for 1 minute until slightly browned on edges.
- Add poblano, corn, salt, and oregano; remove from heat and stir to combine.
- Add lime juice, Chihuahua cheese, and Parmesan cheese; stir until well mixed.
- Brush a griddle, comal, or heavy skillet with a light coating of oil.
- Bring the skillet to medium-high heat.
- Place a few tortillas on the hot skillet; fill them with the prepared filling, reserving some for garnish.
- When tortillas are softened, fold over to make tacos.
- Cook until golden brown on both sides.
- Garnish with extra cheese and lime wedges as desired.
Tips & Substitutions
For extra flavor, consider adding some chopped cilantro or a diced jalapeño to the filling. If you can't find Chihuahua cheese, a mild Monterey Jack or even a blend of cheeses can work well. To achieve a smoky flavor, try using smoked paprika in place of the oregano. Roasting the corn in husks enhances its sweetness, but you can also use canned corn if you're short on time.
Serving Suggestions
These tacos are delicious served with a side of avocado salsa or a fresh corn salad. Pair them with a light Mexican beer or a refreshing margarita for a perfect meal. They also work well as part of a taco night spread, alongside dishes like Enchilada Casserole (Tastes Like Enchiladas With Less Trouble.) for variety.
Storage & Reheating
Leftover tacos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the tacos on a skillet over medium heat for a few minutes until warmed through. If the filling is separate, you can also microwave it and then fill the tortillas just before serving to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fire Roasted Corn And Poblano Tacos contains roughly 177 calories, with 7g protein, 12g carbohydrates, and 12g fat. It is a good source of protein (14% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 886mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tacos ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just warm it up before filling the tortillas. However, it's best to cook the tacos fresh to keep the tortillas crispy.
What can I substitute for the poblano chile?
If you can't find poblano chiles, you can use green bell peppers for a milder taste or Anaheim peppers for a slightly spicier option. Just be sure to roast and peel them to maintain the smoky flavor.
Can I make these tacos gluten-free?
Yes, simply use gluten-free corn tortillas instead of regular ones. The filling is naturally gluten-free, making it an easy adaptation for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).