Spinach And Poblano Tacos

Instructions

1. Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 5-7 minutes per side.

2. Remove from the oven and place the peppers in a bowl. Cover with plastic wrap and let them steam for 10 minutes to make peeling easier.

3. While the peppers are cooling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.

4. Add the minced garlic and cook for an additional 1 minute until fragrant.

5. Peel the charred skin off the poblano peppers. Remove the stem and seeds, then chop the roasted peppers into small pieces.

6. Add the chopped poblanos to the skillet with the onions and garlic. Stir in the ground cumin and chili powder, and season with salt and pepper to taste. Cook for 2-3 minutes until the flavors meld together.

7. Add the fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Taste and adjust seasoning if needed.

8. In a separate skillet, warm the tortillas over medium heat until they are pliable, or heat them directly over a gas burner for a charred flavor.

9. To assemble the tacos, spoon the spinach and poblano mixture onto the warm tortillas. Top with diced tomatoes, avocado slices, shredded cheese, salsa, a squeeze of lime juice, and a dollop of sour cream as desired.

10. Serve the Spinach and Poblano Tacos hot and enjoy.