Chili Lime Roasted Poblano Tacos
Make these Chili Lime Roasted Poblano Tacos and you will be filling your plate with a second one. This is a perfect crowd pleaser for people who don’t eat meat and for those who do. Bring this to your next BBQ or pot luck. Add an extra bowl of lemon wedges on the side for the margaritas that go so well with this dish.
Making this dish is very methodical for me. I enjoy the whole process of chopping and stirring, making different sauces and toppings to go on a single dish. The combination together makes it such a production. Much like a holiday dinner. I make the chili lime sauce a day ahead because, the flavor starts to really mingle well together when it is made early.
The poblano peppers are a bit of work but they can be roasted a day ahead as well. This makes the task so much easier. Some people choose to cook their poblano peppers with the skins on and that is fine because it’s really not that noticeable. I find that roasting them brings our a really nice smoky flavor. Most people roast their peppers in the oven or over a flame. I love roasting my poblano peppers in the air fryer. It is very quick and easy, but does not have as noticeable hints of a smoky taste.
Roasting Poblano Peppers
For air frying set your air fryer at 400 degrees and cook for 12 minutes. Put the roasted poblanos in a plastic container with a lid on it and let them steam in the container for about 10 minutes. This makes it easier to peal. The peal should come off like a very thin piece of clear looking coating. Them cut in half and discard the stem and seeds.
If you are roasting your poblanos in the oven. Put your oven rack on the first rack right under the broiler. Turn your broiler on. Line a large baking sheet with aluminum foil. Place your clean poblano peppers on the sheet and broil them for 5 minutes or until the skin is blackened and blistered. Turn over and roast the other side just the same. Place them in a plastic container and let seam for 10 minutes. Them rub or peal off as much of the loose skin as you can. It is ok if there is still a little on the peppers. Cut in half and discard the stem and seeds.
These Chili Lime Roasted Poblano Tacos are bursting with fresh flavor when topped with the Fresh Lime Salsa. This salsa is very quick and easy to make. If you do not want it to be runny try to take the seeds out. I just leave them in because I use a straining spoon to serve so that it’s not too runny on the taco. Although, some people love all that fresh juice and flavor. Double or triple up the Fresh Lime Salsa if your serving chips to dip because it will go fast. Top these Tacos with red onion or chopped green onions, avocado, fresh jalapeno, pumpkin seeds for added crunch and protein, squeeze of fresh lime and your favorite hot sauce. I hope you enjoy these tacos as much as we do.
Chili Lime Roasted Poblano Tacos
Equipment
- large skillet with large stirring spoon
- 2 medium bowl with 1 slatted spoon and 1 large serving spoon
- small bowl with small serving spoon
- Cutting board and knife
Ingredients
- 3 Poblano Peppers Cut into julienne strips
- 1 med Zucchini Cut into julienne strips
- 1 cup Black Beans Drained and rinsed
- ½ med Yellow Onion Sliced
- 2 Tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Chili Lime Spice
- 1 tsp Oregano
- ¼ tsp Black Pepper
- Salt to taste
Fresh Lime Salsa
- 1 sm box Cherry Tomatoes Diced
- ½ med Red Onion Diced
- 3 Cloves of Garlic Chopped small
- ¼ cup Cilantro Chopped
- ½ Lime Squeezed
- 2 dashes Cayenne Pepper Optional
Chili Lime Sauce
- ¼ cup Vegan Mayonnaise
- ¼ cup Vegan Sour Cream
- ½ tsp Chili Lime Spice
- 1 dash Cayenne Pepper Optional
Instructions
- In a small bowl mix together all the ingredients for the Chili Lime Sauce, cover and put in the refrigerator for spices to mingle.
- In a medium bowl chop up all the ingredients for the Fresh Chili Salsa add the spices. Mix all together well and cover and put in the refrigerator. If you are serving this dish with a side of chips, double or triple the batch of salsa. Depending on how many people are eating. This recipe makes enough for the tacos.
- Roast your poblano peppers. If using an Air Fryer. Put heat at 400° and cook the peppers for 12 minutes. Put into a covered container for 10 minutes to help them steam. After 10 minutes peal the peppers. Cut the pepper in half and core and discard all the seeds.
- If you are roasting your poblano peppers in the oven. Put your oven rack at the highest rack setting and broil the peppers on a foil covered baking sheet. Broil on each side for 5 minutes or until the skins turn black. When you take them out of the oven put them in a container with a lid and let them self stem for 10 minutes and the skins will be easy to scrap off. Cut in half and discard the core and seeds.
- Cut the poblanos and zucchini into julienne strips.
- Drain and rinse the black beans. Let drain while slicing up your onion.
- Heat up your large skillet on medium heat. Add the olive oil after it has heated up.
- Add your sliced yellow onion. Toss in oil to get well coated and coat for 1 minute.
- Add the zucchini and poblano peppers and spices. Toss all together to coat in the oil for 3 minutes.
- Add black beans and cook for 4 more minutes.
- Transfer to medium bowl.
- Serve with medium sized flour tortillas and top with fresh avocado, jalapeno, red onion, extra lime wedges, hot sauce and pumpkin seeds. Chips or corn on the cob on the side.
