Roasted Poblano Cauliflower Tacos and Mexican Street Corn

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and easier to find, while jalapeños add heat.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are often less expensive.

Preheat the oven to 425°F (220°C).

Chop the cauliflower into florets and toss with olive oil, salt, black salt, and cumin.

Spread the seasoned cauliflower on a foil-lined tray and roast in the oven for 20 minutes.

Prepare the corn by peeling and shucking 4 ears, then massage with olive oil.

Heat a cast iron skillet over medium heat and place the corn on it, turning every two minutes until charred.

Make the sauce for the corn by mixing 1/2 cup Mexican crema, mayonnaise, juice from 1 lime, and chipotle chili powder.

Slice and caramelize one small onion in olive oil in a skillet.

Add chopped fire-roasted poblano peppers to the caramelized onions and cook until fragrant.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary