Rajas Tacos Recipe
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.
How to Make the Best Rajas Tacos
These rajas tacos bring the authentic flavors of Mexican street food to your home kitchen. Rajas—meaning “strips” in Spanish—refers to the tender, smoky poblano pepper strips that form the heart of this dish. Combined with sweet charred corn, caramelized onions, and a touch of creamy Mexican crema, these tacos are a celebration of simple ingredients done right.
What makes this recipe special is the charring process. Grilling the poblanos and corn brings out their natural sweetness while adding a subtle smokiness that elevates the entire dish. The Mexican crema ties everything together with a tangy richness, while fresh lime and cilantro add that bright, fresh finish that makes every bite irresistible.
Whether you’re looking for a satisfying vegetarian main course or a flavorful taco night option, rajas tacos deliver bold Mexican flavors without requiring hours in the kitchen. They’re easily adaptable to vegan diets and can be customized to your preferred spice level.
Rajas Tacos
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.
Ingredients
Rajas Filling
To Serve
Instructions
Grill the Vegetables
- Preheat grill to medium heat (see notes for the stovetop method).
- 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.
- Place the blistered poblanos in a paper bag or covered bowl to steam through, about 3-5 minutes.
Make the Rajas Filling
- While grilling, sauté 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 the onions to the side, add more olive oil if needed and add the garlic, jalapeno and oregano. Sauté 2-3 minutes, then combine. Turn the heat off.
- Cut the kernels off the corn and add them to the skillet.
- 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.
- Warm the mixture over medium-low heat and add the remaining salt, pepper and spices. Stir until heated through.
- Add the Mexican crema, stirring. Squeeze in half the lime, taste, and adjust salt. Add the remaining lime if needed.
Assemble and Serve
- Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro. Serve with lime wedges.
Notes
- For the stovetop method, roast the poblanos directly over a gas flame or under the broiler, turning frequently until blistered all over.
- This recipe is medium spicy with 2 tablespoons of jalapeno—feel free to add more or less to your preference.
- For a vegan version, use vegan sour cream instead of Mexican crema.
- If the filling tastes bland, it likely needs more salt and lime juice.
