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Tacos have become a beloved staple in contemporary cuisine, appealing to a diverse audience with their endless variety and customizable nature. From classic meat-filled versions to innovative vegetarian creations, tacos offer a canvas for culinary creativity. Among these, Smoky Charred Corn and Poblano Tacos stand out as a vibrant and satisfying vegetarian option, perfect for both taco enthusiasts and those looking to explore plant-based dishes. This recipe highlights the fresh, seasonal ingredients and the grilling techniques that elevate its flavors, making it a must-try for anyone seeking a delicious twist on traditional tacos.

Charred Corn and Poblano Tacos

Discover the vibrant flavors of Smoky Charred Corn and Poblano Tacos, a delicious vegetarian twist on a classic favorite. This recipe highlights fresh, seasonal ingredients and grilling techniques that create a delightful smoky taste. Perfect for both taco lovers and newcomers to plant-based meals, these tacos are easy to customize and packed with flavor. Enjoy the satisfying combination of charred corn, poblanos, and fresh toppings in every bite. Perfect for gatherings or a cozy dinner!
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Ingredients
  

4 ears of fresh corn, husked

2 large poblano peppers

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn tortillas

1 cup crumbled feta cheese

1 avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: 1 small red onion, diced

Instructions
 

Char the Corn: Preheat your grill or a grill pan over medium-high heat. Place the corn directly on the grill and cook, turning occasionally, until charred all over (about 10-15 minutes). Remove and let cool. Once cooled, cut the kernels off the cob and set aside.

    Char the Poblanos: On the same grill, place the poblano peppers and roast them until the skin blisters and turns dark (about 5-7 minutes). Turn occasionally for even charring. Remove from the grill, place in a bowl, and cover with plastic wrap to steam for 10 minutes. This will loosen the skin.

      Prep the Filling: Once the poblanos have cooled, peel off the charred skin, remove the seeds, and finely chop the flesh. In a large bowl, combine the charred corn, chopped poblanos, olive oil, smoked paprika, salt, and pepper. Mix well.

        Heat the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable and lightly toasted.

          Assemble the Tacos: Layer a generous amount of the corn and poblano mixture onto each tortilla. Top with crumbled feta cheese, sliced avocado, diced red onion (if using), and fresh cilantro.

            Serve: Squeeze fresh lime juice over the tacos before serving and add additional salt and pepper to taste.

              Enjoy Your Tacos! Serve the tacos warm with extra lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4 (2 tacos each)