Tacos con Rajas

Let’s make dinner.

Don’t worry. It’s easy.

In fact, it’s on the table in less than 20 min, which is great for me, because in all honesty dinner is not my number one priority. Call me crazy, but dinner is my least favorite meal. I love a hearty breakfast, a long leisurely wine-filled lunch, and don’t even get me started on brunch. Some how come supper time, I’m usually just not all that hungry. Go figure.

Of course, my husband is usually starving.  So tacos are perfect. They are fast, easy, and delicious.

These tacos are especially perfect because they are so fresh and summery.  Rajas literally translates as “strips”, but typically refers to sliced poblano peppers. Poblanos are mild on the vegetable flavor, slightly sweet, and slightly spicy – basically, I think they’re perfect.

Tacos con Rajas

Ingredients
1 tsp Canola Oil
2 Poblano Peppers, sliced
1 Onion, sliced
Kernels from 1 Cob of Corn
1 cup of Shredded Cheese
Corn Tortillas

Add oil, peppers, onions, and corn to a large skillet. Cook over medium heat until onions are soft, but still have some crunch (5-7 min). Remove vegetables for skillet and set aside. Put the corn tortillas in the skillet, and sprinkle cheese on top. Heat over medium heat until tortillas are soft and cheese is melted (2-3 min). Put the tortillas on a plate, and fill with the sautéed vegetables. Top with salsa and sour cream, and garnish with cilantro. These would also be great with some fresh avocado, and you can even throw some grilled chicken in there if you want something heartier.

Yum! If this is what’s for dinner, I think I can work up an appetite.