Roasted Poblano, Corn, and Zucchini Tacos
1. Roast the poblano peppers: The easiest way is to set them over a gas burner, turning every minute, until blackened on all sides. Alternatively, roast under the broiler for about 2 minutes per side. Once blackened all over, place the peppers in a bowl and cover. Let cool, then remove the skins, stem, seeds, and roughly chop.
2. Heat 1 teaspoon olive oil in a frying pan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Add the corn, zucchini, cumin, paprika, and 1/4 teaspoon salt. Cook for 8-10 minutes, or until the vegetables are cooked through but still tender. Remove from heat and stir in chopped poblanos.
4. While the vegetables are cooking, make the cilantro crema. Combine the cilantro, sour cream, garlic, lime juice and zest, and 1/4 teaspoon salt in a small bowl (this can also be prepared ahead of time).
5. Heat a dry skillet on high heat and toast the tortillas for 2-3 minutes on each side, or until lightly browned.
6. Assemble the tacos - fill each tortilla with the roasted veggie mixture, cilantro crema, chopped tomatoes, and queso fresco. Enjoy!
Tip: To enjoy one serving now and one later, have tacos for dinner and create a taco salad for lunch the next day - simply combine your favorite mixed greens with the roasted veggies and chopped tomatoes. Thin the crema with a little apple cider vinegar for a creamy and tangy dressing.