Fire-Roasted Poblano and Corn Tacos with Cilantro Lime Crema
Smoky fire-roasted poblanos and sweet corn come together in soft corn tortillas, topped with a tangy cilantro lime crema for a vibrant Cinco de Mayo taco. This mexican-inspired cinco de mayo (vegetarian) ready in about 35 minutes pairs medium poblano peppers, fresh corn kernels, small corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium poblano peppers
- 1 cup fresh corn kernels
- 8 small corn tortillas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1/2 cup sour cream
- 1 minced garlic clove
- 1/4 cup finely diced red onion
Instructions
- Step 1: Preheat a grill or broiler to high heat. Place 3 medium poblano peppers directly on the grill or under the broiler, turning every 2 minutes until all sides are blackened and blistered, about 8-10 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
- Step 2: Peel the charred skins off the poblanos and remove seeds and stems. Dice the peeled poblanos into 1/2-inch pieces. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 1 cup fresh corn kernels, 3/4 tsp salt, and 1 tsp ground cumin, cooking for 4-5 minutes until the corn is tender and slightly golden.
- Step 3: Add the diced poblanos and 1/4 cup finely diced red onion to the skillet with the corn. Cook together for 2 minutes to combine flavors and heat through, then remove from heat.
- Step 4: In a small bowl, combine 1/2 cup sour cream, 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, 1 minced garlic clove, and remaining 1/4 tsp salt. Stir until smooth to make the cilantro lime crema.
- Step 5: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable. Fill each tortilla with the poblano-corn mixture and drizzle generously with cilantro lime crema. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fire-Roasted Poblano and Corn Tacos with Cilantro Lime Crema take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fire-Roasted Poblano and Corn Tacos with Cilantro Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium poblano peppers from drying out.
Can I substitute ingredients in Fire-Roasted Poblano and Corn Tacos with Cilantro Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fire-Roasted Poblano and Corn Tacos with Cilantro Lime Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fire-Roasted Poblano and Corn Tacos with Cilantro Lime Crema vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
