Smoky Poblano and Tomatillo Tacos
These tacos combine smoky charred poblanos and tomatillos with a tangy salsa, topped with avocado-lime crema and crunchy radishes for a fresh, flavorful meal.
Ingredients
For the Salsa
- 2-3 pieces poblanos, firm and glossy Roast 1–2 per person depending on appetite
- 4-6 pieces tomatillos, husks removed and rinsed
- 1 large jalapeño, seeded if desired Add more for kick
- 1-2 cloves garlic
- 1 small bunch fresh cilantro About 1/3–1/2 cup packed leaves
- 1 piece lime, juice and zest
- 1-2 tablespoons olive oil For charring and salsa
- to taste salt
- 1/4 teaspoon cumin or smoked paprika Optional for smoky warmth
For the Crema and assembly
- 1 large ripe avocado
- 6-8 pieces corn or flour tortillas
- to taste thinly sliced radishes For topping
- to taste pickled onions See directions for preparation
- to taste extra cilantro For garnish
- to taste lime wedges For serving
- water or plain Greek yogurt To thin crema
Instructions
Preparation
- Preheat a heavy skillet over high heat or set the broiler to high. Lightly brush poblanos and tomatillos with olive oil.
- Char the poblanos and tomatillos on the hot skillet or a foil-lined baking sheet under the broiler for 6–10 minutes, rotating to blister and blacken on all sides.
- Transfer charred vegetables to a bowl, cover tightly with plastic wrap or a lid, and let sit for 5 minutes to steam, which will ease peeling.
- Peel and seed the poblanos (wear gloves if concerned about heat) and roughly chop the tomatillos.
Salsa Preparation
- In a food processor, combine tomatillos, half a peeled/seeded poblano, jalapeño, garlic, cilantro, lime juice, a splash of olive oil, and a pinch of salt. Pulse to a chunky-smooth texture. Adjust salt or lime as desired.
Crema Preparation
- Mash avocado with lime zest and juice. Stir in a few tablespoons of Greek yogurt or water until pourable. Season with salt and optionally add cumin or smoked paprika.
Pickled Onions (Optional)
- Toss thinly sliced onions with vinegar and a pinch of sugar and salt, let sit for 10–15 minutes to mellow.
Assembly
- Warm tortillas in a dry skillet for 20–30 seconds per side until pliable and slightly toasted.
- Spoon salsa onto warm tortillas, drizzle with avocado-lime crema, and top with radishes, pickled onions, cilantro, and a squeeze of lime. Optionally add grilled chicken, shrimp, or roasted mushrooms.
- Serve immediately for best texture and contrast.
Notes
Store salsa in an airtight container for 3–4 days; crema is best served the same day. For interactive serving, use a long platter with toppings in small bowls.