Description
These funky green tacos feature charred poblanos and tangy tomatillo salsa, complemented by a silky avocado-lime crema and crunchy radish topping.
Ingredients
- 2–3 Poblanos, choose firm, glossy peppers
- 4–6 Tomatillos, husks removed, rinsed
- 1 large ripe Avocado
- Fresh cilantro, a small bunch
- Jalapeño, to taste (seeded for milder spice)
- 1–2 cloves Garlic
- Juice and zest of 1 Lime
- Corn or flour tortillas
- Olive oil
- Salt
- Optional: cumin or smoked paprika
- Radishes, thinly sliced for topping
- Pickled onions (optional)
- Water or Greek yogurt (to thin the crema if needed)
Instructions
- Preheat a heavy skillet or set the oven broiler to high and lightly oil the poblanos and tomatillos.
- Char the poblanos and tomatillos for 6–10 minutes until skins blister.
- Transfer charred veggies to a bowl and cover tightly to steam for 5 minutes.
- Peel and seed the poblanos; chop tomatillos roughly.
- In a food processor, combine tomatillos, half of the poblano, jalapeño, garlic, cilantro, lime juice, olive oil, and salt. Pulse until chunky-smooth.
- Make the avocado-lime crema by mashing the avocado with lime zest and juice; stir in Greek yogurt or water to achieve a pourable consistency.
- Prep toppings: thinly slice radishes, chop more cilantro, and slice onions; pickle onions if desired.
- Warm tortillas on a dry skillet for 20–30 seconds per side.
- Assemble tacos with salsa, crema, radishes, pickled onions, cilantro, and lime.
Notes
Serve immediately while tortillas are warm and the crema is cool. The salsa can be refrigerated for up to 4 days; avocado crema is best the same day.