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Whether you are celebrating Cinco De Mayo or are having a simple family gathering at home, here are 45 Best Mexican Recipes to create the perfect Mexican Feast. Packed full of healthy veggies with authentic flavors, pick out a few to try this week! 

Rajas Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 tacos 1x
  • Category: dinner
  • Method: grilled
  • Cuisine: Mexican
  • Diet: Vegetarian


Rajas Tacos are made with strips of poblano peppers, onions and corn, with a hint of Mexican Crema served with cilantro and lime. Vegan-adaptable


Units Scale
  • 34 large poblano peppers (also called pasilla peppers)
  • 2 ears of corn, shucked (or sub 2 cups frozen corn, mushrooms or zucchini)
  • 1 tablespoon olive oil
  • 1 large white or yellow onion, thinly sliced into rings
  • 4 garlic cloves, rough chopped
  • 2 tablespoons jalapeno, finely chopped (this is medium spicy, feel free to add more)
  • 1 tablespoon fresh oregano (or 2 teaspoons dried)
  • 1/2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1/41/2 cup Mexican crema, or sub-Mexican sour cream, crème fraîche or vegan sour cream
  • 1 lime
  • 6 x 6-inch Tortillas

Garnish: cilantro and lime wedges


  1. Preheat grill to med heat (see notes for the stovetop)
  2. Place whole corn cobs and poblanos on the grill, turning every 3-4 minutes, until lightly charred, and poblanos are blistered and tender, about 15 minutes. Grill the tortillas and wrap in a towel.
  3. At the same time, saute the onion in a large skillet with the olive oil and half the salt,  over medium heat, occasionally stirring, cooking until tender and caramelized about 8 minutes.  Scoot them to the side, add more olive oil if needed and add the garlic, jalapeno and oregano, saute 2-3 minutes, then combine. Turn the heat off.
  4. Place the blistered poblanos in a paper bag or covered bowl, to steam through, about 3-5 minutes.
  5. Cut the kernels off the corn and add them to the skillet.
  6. Under cool running water, peel any loose skin off the poblanos  (no need to get every bit) and remove the seeds and stem. Lay them flat and cut into thin strips. Add to the skillet.
  7. Warm the mixture over med-low heat and add the remaining salt, pepper and spices. Stir until heated through. Add the Mexican crema, stirring. Squeeze in 1/2 the lime, taste, adjust salt ( I usually add more) and if needed, add the remaining lime. If it tastes bland, it needs salt and lime.
  8. Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro and serve with lime wedges.


Charring the corn and peppers gives good flavor here, but it is not mandatory. Instead of using the grill, feel free to saute sliced poblanos until tender. You can also blister the peppers over a gas stove top or broil them in the oven, or roast them ( and peel).  Feel free to saute the corn (or char first over a gas burner).

Feel free to add more spices- I kept it simple here to allow the sweetness of the fresh summer corn to come through. For more heat add a pinch of cayenne or ground chipotle.

Mexican Crema is less sour and a bit runnier than sour cream- so if using sour cream instead, you may need to add a tiny splash of water, and little less lime- add it to taste. I used the whole lime with the crema.


  • Serving Size: 2 tacos
  • Calories: 332
  • Sugar: 13.5 g
  • Sodium: 438.7 mg
  • Fat: 11.5 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 56 g
  • Fiber: 9.4 g
  • Protein: 8.8 g
  • Cholesterol: 11.3 mg