Tacos: Creamy Roasted Poblano, Corn and Zucchini

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: Anaheim peppers

Bell peppers are milder and more accessible

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: homemade tortillas

Lettuce wraps reduce carbs and calories

Grill roast the poblano peppers until completely blackened on the outside.

Place roasted poblanos in a bowl and cover with a kitchen towel.

Grill zucchini until almost tender.

Slice a large white onion and chop a few cloves of garlic.

Cut corn kernels off the cob.

Once cooled, rub off the black skin from the poblanos, tear them open, remove seeds, and rinse briefly under running water.

Slice the poblanos into thin strips.

Caramelize the onions and garlic in a bit of olive oil.

Add the grilled zucchini, corn, and roasted poblanos to the skillet.

Stir in a few big spoonfuls of cultured cream and sprinkle with salt.

Let the mixture simmer until the cream reduces enough to lightly coat the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens