Name: Soft Corn Tacos with Sweet Potato, Poblanos, and Corn
Total time: 1 h 15 min
Cuisine: MexicanSouthwest (Tex-Mex)Latin America & CaribbeanUS & Canada
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

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. Spring vegetables like asparagus and peas didn't feel right here, and vegetables like carrots and celery were too crunchy to make a soft taco filling. We had better success with sweet vegetables that blended nicely with heat and warm spices. Our favorite combination turned out to be sweet potatoes, poblano peppers, and corn. To balance their sweet flavors, we seasoned the vegetables with plenty of garlic, cumin, coriander, and oregano. Then we spread all of the vegetables out on baking sheets and roasted them to get crunchy, caramelized exteriors and tender interiors. Finally, we piled the warm vegetables in soft tacos and topped them with crumbled queso fresco, tangy pickled shallots and radishes, and a rich Mexican crema.

Before You Begin

Crumbled feta can be substituted for the queso fresco.

Instructions

Adjust oven racks to upper-middle and lower middle-positions and heat oven to 450 degrees. Whisk oil, garlic, cumin, coriander, oregano, salt, and pepper together in large bowl. Add potatoes, poblanos, corn, and onion to bowl and toss to coat.

Spread vegetable mixture in even layer over 2 rimmed baking sheets. Bake vegetables until tender and golden brown, about 30 minutes, stirring vegetables and switching and rotating sheets halfway through baking.

Return vegetables to now-empty large bowl, add cilantro, and toss to combine. Divide vegetables evenly among tortillas and top with queso fresco, pickles, and crema. Serve.