Yep, you read that right. We made these tacos a ton last summer! in 2019 our poblano crop was HUGE! The pepper bushes were huge (several feet wide and tall), the peppers were huge, and our taco consumption matched that. But we only got about 6 poblanos this year!
As a final nod to summer, I wanted to have this meal at least once! As usual, I don’t have a recipe for this meal, so this variation is a little different than last year. I didn’t really measure anything, so I will just mark what I used. Scale up or down depending on how many you want to feed. I also only had regular sour cream which keeps this meal form being totally vegan.
Ingredients:
potato (1/2 a baking potato)
sweet potato (1/2 a Japanese sweet potato)
poblano peppers (3 smallish peppers)
garlic (about 4 cloves)
fresh corn (1 ear)
olive oil
tomatoes (a handful of mini ones)
red onion (about a quarter of a small onion)
sour cream
lime
tortillas
Equipment:
knife
pot
frying pan
spatula
Cut potatoes and sweet potatoes into bit sized cubes, boil or steam until for tender. Fine dice garlic, rough dice peppers, tomatoes, and red onion and cook corn off cob, while potatoes are cooking. Add cooked potatoes and garlic into a frying pan with olive oil and fry until potatoes get brown and a bit crispy. After potatoes are crisped, add peppers and cook until tender. Add corn and cook mixture for 2-3 min more. Set aside veg mixture to cool slightly. While potato mix is cooking and cooling combine red onion and tomatoes in a bowl. These are toppings and add a little juice to the tacos so the tacos are not too dry. Place potatoes mix in a bowl for easy assembly. In the same frying pan (no need to clean it, just bush out any chunks), heat the tortillas thru. Assemble tacos with potato mix, tomato mix, sour cream and lime. Eat and enjoy!
Some notes:
- The only reason this is not a completely vegan meal is bc we only had sour cream. Feel free to use vegan cream, cashew crema, or yogurt, to omit all together.
- These tacos are inspired by ones we used to eat often in Brooklyn. The potatoes and poblanos are essential but everything else can be changed. We had corn, so we used that this time. The sweet potatoes were tasty, but it can easily be made without. Add what you have or what you’ve grown. We usually have this with picked red onions, but I hadn’t made any this time. Add black beans, whatever you like.
- This meal would be good over rice, or as a burrito, or as a burrito bowl.
Making your own tortillas and sour cream would have made this a more zero waste meal. I used up the last of some store bought tortillas, but making them myself would have been better. We reused the plastic bag that these came in. The sour cream is also not zero waste as it comes in plastic. When we eat all the cream, we will clean and reuse the container for seed sprouting in the Spring. The peppers and tomatoes came from our garden. The sweet potatoes, corn, and onion were all from a local farmers market. Eating as local as possible helps this meal be more zero waste.
Did you have a favorite meal this Summer or last?
