We made these tacos from Epicurious last week for Cinco de Mayo, and since tacos are good all the time, I figured you wouldn't mind a belated post about them. These manage to pack a good amount of flavor while still being vegetarian and moderately healthy.
Start by charring two poblano peppers. You can do this over a stove burner using tongs to rotate the peppers over the flames until they're blistered evenly, or if you're grilling, I imagine throwing these on the grill would work too.
See how much I love you? I let you see close-ups of my dirty stovetop just to demonstrate how to blister a pepper, something you probably could have figured out without photographic proof that we live like Pigpen from Peanuts.
Let the peppers cool to the touch, then chop into bite-sized pieces.
We also diced: 1/2 red onion, two cloves of garlic, and 1 box of cremini mushrooms.
Heat some oil in a heavy-bottomed pan until very hot, then spread out in a thin layer the kernels from one ear of corn. Let the corn char for about 30 seconds then remove the corn from the pan.
Add more oil to the pan and aute the onion, peppers, and garlic with olive oil, salt and pepper.
Once your vegetables are soft, add the mushrooms and continue cooking. Once the mushrooms have cooked through, add the corn and stir.
Turn off the heat and add about half a cup of queso fresco, cubed, and half a tablespoon of fresh chopped mint leaves (original recipe calls for epazote if you can find it, but recommends mint as a suitable substitute, and it suited us just fine).
You can use bottled hot sauce or ready-made salsa, but since we were already cooking, we (I mean J, really) made this excellent, also from Epicurious, salsa, which called for roasted tomatoes and fresh cilantro and is just perfect. This recipe makes for way more than what you'll need to top your tacos, but that's what chips are for. (Mmmm!)
Now make your tacos! We used corn tortillas, heated in the toaster oven (more time-efficient if you need a couple of tortillas than my preferred method, straight over the flame on the stovetop with frequent flipping to prevent fire and test the speed and heat endurance of your fingers).
Scoop some of the vegetable mixture into the tacos and garnish with salsa, fresh avocado, and more cheese (if that's your desire; the recipe recommends cotija). Break out the cerveza and enjoy!