When I tell you these baked tacos with a roasted poblano cream sauce are the best thing I have ever made, I mean it.
I first got the idea for these from the one and only, HalfBakedHarvest. But dare I say these are easier and tastier than her’s (I CANNOT believe I am saying that).
Originally, I tried to make these tacos into easy sheet pan tacos. While the flavor was spot on, the construction and eat-abilty (go with it) was off. No one, and I mean no one, wants to eat tacos with a fork.
For these tacos, you can use flour tortillas opposed to corn. I personally prefer corn tortillas when it comes to tacos, but they are going to break here (they still hold together due to cheese layer). If you use flour tortillas, well, you won’t have any problems.
Now let’s talk about the sauce. Simply put, Adam is the world’s biggest fan of my tzatziki sauce…he said this blew it out of the water and I agreed. This is the type of sauce I need to bottle, slap my RTK on and sell. Maybe one day.
2 tacos per serving
13 fat | 28 carb | 27 protein | 2 fiber
Roasted Poblano Sauce
47 grams per serving
2 fat | 5 carb | 3 protein
Baked Tacos with roasted poblano sauce
- 1 tsp olive oil
- 120 g (1 small) white onion sliced thinly
- 165 g (2 medium) bell peppers sliced thinly
- 1 lb 93/7 lean ground turkey
- 10 corn tortillas can sub flour tortillas
- 2 tbs taco seasoning divided
- 1 cup reduced fat cheese Mexican blend or pepper jack work well here
- salt and pepper
- 1 poblano
- 2 cloves garlic
- 1 handful cilantro
- 1/4 cup lime juice
- 100 g non-fat greek yogurt
- 30 g light mayo
- 1/2-1 tsp salt
- Baked Tacos
- Preheat oven to 400F.
- Add the olive oil, peppers and onions to a pan over medium heat. Add salt and cook until translucent. Push the peppers and onions to one side and add the ground turkey and cook throughly. Add 1 tbs taco seasoning. Salt and pepper to taste. Remove from burner.
- Line 10 corn tortillas on a sheet pan and spray lightly with olive oil spray. Sprinkle the side you sprayed with taco seasoning until they are fully covered and well seasoned. Now, place that seasoned side down on the sheet pan (this will be the top when we fold it).
- Evenly disperse cheese to each tortilla and then evenly disperse the meat and pepper mixture. Close each tortilla. Press firmly. If you are using corn tortillas, they are probably going to tear. It's not the end of the world. They will stay togehter.
- Bake for 15-15 minutes or until crispy.
- Remove and top with poblano sauce and cilantro.
- Turn the oven to broil.
- Spray your poblano and garlic cloves with olive oil spray and roasted until the skin is blistered on the poblano (you will need to rotate). The poblano will take about 7 mins while the garlic will take less than 3. Do NOT burn the garlic. You can also opt to do this over an open flame instead of in the oven.
- Once the poblanos is roasted, remove the seeds and throw into a food processor with the garlic and remaining sauce ingredients. Blend until smooth. Salt to taste.
- If using corn tortillas, these tacos and sauce are naturally gluten free
- To make DF, use a DF cheese and DF yogurt.
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