Soft Corn Tacos with Sweet Potato, Poblanos, and Corn

Tacos are a beloved classic, but they often revolve around meat as the star ingredient. In this delicious and satisfying vegetarian twist on soft corn tacos, we focus on creating a flavorful, vegetable-centric filling that’s packed with sweet and savory goodness. The combination of roasted sweet potatoes, poblano peppers, and corn, seasoned with aromatic spices like cumin, coriander, and oregano, creates a mouthwatering filling that’s bursting with flavors. Topped with crumbled queso fresco, tangy pickled shallots and radishes, and a luscious Mexican crema, these soft corn tacos are a delightful explosion of textures and tastes.

SERVES 4 TO 6

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon minced fresh oregano or ¼ teaspoon dried
• 1 teaspoon salt
• ½ teaspoon 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
• ¼ 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 recipe Mexican Crema

INSTRUCTIONS:

1. Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 450 degrees Fahrenheit. In a large bowl, whisk together olive oil, minced garlic, ground cumin, ground coriander, oregano, salt, and pepper. Add sweet potatoes, poblano chiles, corn kernels, and sliced onions to the bowl, and toss until the vegetables are evenly coated with the seasoning mixture.
2. Spread the vegetable mixture in an even layer over 2 rimmed baking sheets. Roast the vegetables in the preheated oven until they become tender and develop a golden-brown color, approximately 30 minutes. Remember to stir the vegetables and switch and rotate the baking sheets halfway through the baking time to ensure even cooking.
3. Once the vegetables are roasted, transfer them back to the large bowl and add minced fresh cilantro. Toss everything together to combine.
4. To assemble the tacos, divide the roasted vegetable mixture evenly among the warmed corn tortillas. Top each taco with crumbled queso fresco, a generous serving of Quick Pickled Shallots and Radishes, and a drizzle of Mexican Crema.
5. Serve these mouthwatering Soft Corn Tacos with Sweet Potato, Poblanos, and Corn immediately and savor the delicious blend of flavors and textures.

TIPS:

• Roasting Technique: Roasting the vegetables at high heat brings out their natural sweetness and adds a delicious caramelized crunch to the taco filling. Make sure to spread the vegetable mixture evenly on the baking sheets for even cooking and to switch and rotate the sheets halfway through baking for uniform browning.
• Choosing Sweet Potatoes: Look for firm, vibrant, and smooth-skinned sweet potatoes with no soft spots. Peeling and cutting them into uniform pieces ensures even cooking.
• Handling Poblano Peppers: Poblano peppers add a mild heat and smoky flavor to the tacos. When handling poblano peppers, it’s best to wear gloves or wash your hands thoroughly afterward to avoid any skin irritation.
• Quick Pickled Shallots and Radishes: The tangy and crunchy pickled shallots and radishes provide a refreshing contrast to the roasted vegetables. You can prepare the quick pickles ahead of time and store them in the refrigerator for up to a week.
• Mexican Crema: Mexican crema is a creamy and tangy sauce that beautifully complements the tacos. If you can’t find crema, sour cream thinned with a little lime juice makes a good substitute.
• Customization: Feel free to get creative and customize these tacos to suit your taste. You can add sliced avocado, fresh salsa, or a squeeze of lime juice for extra freshness and flavor.

Enjoy these vegetarian tacos bursting with the goodness of roasted sweet potatoes, poblano peppers, and corn, all seasoned to perfection and wrapped in soft corn tortillas. The addition of pickled shallots, radishes, and creamy Mexican crema takes these tacos to the next level of flavor and satisfaction. It’s a delightful feast that will please both vegetarians and meat lovers alike!