Mexican Street Corn Chickpea Tacos with Cilantro-Lime Crema & Charred Poblano

Ingredients

• 0.75 cup canned chickpeas, drained and patted dry, about 150g
• 3 medium corn tortillas, 6-inch
• 1 whole poblano chile, fresh
• 0.25 cup raw cashews (soaked), pre-soaked 10 min in hot water
• 1.5 tbsp fresh lime juice, about 1 lime
• 0.25 cup fresh cilantro, packed
• 1 clove garlic clove, minced
• 2 tbsp nutritional yeast, for cotija-style dust
• 0.5 whole avocado, ripe
• 0.25 cup red onion, thinly sliced, raw
• 0.75 cup fresh corn kernels, fresh or thawed
• 2 tbsp olive oil, divided
• 0.5 tsp smoked paprika

Instructions

1. 1

   Char poblano directly over gas flame or under broiler for 3-4 minutes per side until blackened. Place in covered bowl for 5 minutes to steam, then peel off charred skin. Slice into strips and set aside.

2. 2

   Meanwhile, drain soaked cashews and blend with lime juice, cilantro, garlic, 2 tbsp water, and pinch of salt until smooth and creamy (cilantro-lime crema). Set aside.