Kung Pao Poblano Tacos
A fusion of Chinese and Mexican flavors, this dish combines the spicy and sour taste of Kung Pao chicken with the richness of poblano peppers, all wrapped in a crunchy taco.
Ingredients
- ●2 large Poblano peppersRoasted and diced
- ●2 tablespoons Soy sauce
- ●1 tablespoon Rice vinegar
- ●1 tablespoon Hoisin sauce
- ●1 teaspoon Cumin
- ●1/4 teaspoon Chili flakes
- ●4-6 Corn tortillasFor tacos
- ●1 ripe AvocadoSliced for topping
Instructions
- 1
1. Preheat oven to 400°F (200°C). Roast poblano peppers for 30 minutes, or until the skin is blistered and charred.
- 2
2. Peel the skin off the poblano peppers and dice them.
- 3
3. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
- 4
4. Add the diced poblano peppers and cook for 2-3 minutes, or until they start to soften.
- 5
5. Add the cumin, chili flakes, and a pinch of salt. Cook for 1 minute, stirring constantly.
- 6
6. Add the soy sauce, rice vinegar, and hoisin sauce. Stir to combine.
- 7
7. Cook for an additional 2-3 minutes, or until the sauce has thickened and the peppers are tender.
- 8
8. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
9. Assemble the tacos by spooning the poblano pepper mixture onto a tortilla and topping with sliced avocado.
- 10
10. Serve immediately and enjoy!