Tacos de Rajas con Crema

Ingredients

For the Rajas:

• 4-5 large poblano peppers
• 2 tbsp olive oil
• 1 large white onion, thinly sliced
• 2 cups fresh or frozen corn kernels
• 3 cloves garlic, minced
• 1/2 tsp Mexican oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste

For the Vegan Cashew Crema:

• 1 cup raw cashews, soaked for 2 hours and drained
• 1/2 cup water
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1/2 tsp salt

For Serving:

• 8 OLE Xtreme Wellness Protein Plus Tortillas
• Fresh cilantro, chopped
• Lime wedges
• Vegan queso fresco (optional)

TOPPINGS

Directions

1. Roast the poblanos: Place whole poblano peppers directly over a gas flame (or under the broiler if you don’t have gas). Turn frequently using tongs until the skin is completely charred and blistered on all sides, about 8-10 minutes. The peppers should be blackened but not burnt through.
2. Steam the peppers: Immediately place the charred peppers in a covered bowl or paper bag for 10 minutes. This steaming process makes the skin easier to remove and helps complete the cooking.
3. Peel and slice: Under cool running water, gently peel off the charred skin using your fingers. Don’t worry about removing every bit—a few charred pieces add authentic smoky flavor. Remove stems and seeds, then slice the peppers into 1/2-inch strips (rajas).
4. Make the cashew crema: While peppers are roasting, blend soaked cashews, water, lime juice, vinegar, and salt in a high-speed blender until completely smooth and creamy, about 2-3 minutes. The texture should be similar to sour cream. Set aside 1/4 cup for topping; reserve the rest for cooking.
5. Sauté the onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 6-8 minutes, stirring occasionally, until soft and starting to caramelize at the edges.
6. Add aromatics: Add minced garlic, oregano, and cumin to the onions. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Combine vegetables: Add corn kernels and the sliced poblano rajas to the skillet. Cook for 3-4 minutes, stirring occasionally, until the corn is heated through and begins to develop some golden color.
8. Create the creamy filling: Pour in about 3/4 cup of the cashew crema (reserve the rest for drizzling). Stir gently to coat all the vegetables. Cook for 2-3 minutes until heated through and creamy. The mixture should be luscious and coat the vegetables beautifully.
9. Season: Taste and adjust seasoning with salt and pepper. The flavors should be balanced—smoky from the peppers, slightly tangy from the lime, and rich from the cashew cream.
10. Warm the tortillas: Heat OLE Protein Plus tortillas on a dry comal or griddle until warm and pliable, about 30 seconds per side.
11. Assemble and serve: Fill warm tortillas generously with the rajas mixture. Top with fresh cilantro and an extra drizzle of cashew crema. Serve immediately with lime wedges on the side. Squeeze fresh lime juice over each taco just before eating for the best flavor.