Soft Corn Tacos with Sweet Potato, Poblanos, and Corn

Name: Soft Corn Tacos with Sweet Potato, Poblanos, and Corn
Yield: Serves 4 to 6
Cuisine: Mexican, Southwest (Tex-Mex)
Ingredients: 3 tablespoons, extra-virgin olive oil; 3 , garlic cloves, minced; 1 1/2 teaspoons, ground cumin; 1 1/2 teaspoons, ground coriander; 1 teaspoon, minced fresh oregano or ¼ teaspoon dried; 1 teaspoon, salt; 1 1/2 teaspoons, pepper; 1 pound, sweet potatoes, peeled and cut into ½-inch pieces; 4 , poblano chiles, stemmed, seeded, and cut into ½-inch-wide strips; 3 ears, corn, kernels cut from cobs; 1 , large onion, halved and sliced ½ inch thick; 1/4 cup, minced fresh cilantro; 12 , (6-inch) corn tortillas, warmed; 2 ounces, queso fresco, crumbled (½ cup); 1 recipe, Quick Pickled Shallots and Radishes; 1/2 cup, Mexican crema

8 comments

We wanted to make a great-tasting taco that was all about the vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1¼ hours

Soft Corn Tacos with Sweet Potato, Poblanos, and Corn

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Whether it's chicken, steak, pork, or fish, tacos are usually focused on the meat. We wanted to make a great-tasting taco that was all about the vegetables. We started by testing a wide variety of vegetables to find the best combination. Sp...

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