Caramelized Onion and Poblano Peppers Tacos
Smoky, sweet, and loaded with flavor — these caramelized onion and poblano pepper tacos are the ultimate comfort food with a bold twist. Perfect for vegetarians or anyone who loves depth of flavor without the heat.
Ingredients
For the Caramelized Onions:
- 3 large yellow onions thinly sliced
- 2 tablespoons butter or olive oil
- A pinch of salt
For the Roasted Poblanos:
- 2 fresh poblano peppers
- A drizzle of olive oil optional
Taco Assembly:
- 4 corn tortillas
- ½ cup queso fresco or shredded jack cheese
- 1 lime cut into wedges
- Fresh cilantro chopped (optional)
- Garlic powder salt, pepper (to taste)
Instructions
Caramelize the Onions:
- Heat butter or oil in a large skillet over medium-low heat.
- Add sliced onions and a pinch of salt. Stir to coat.
- Cook slowly, stirring every few minutes, for about 35–40 minutes until deeply golden and soft. Set aside.
Roast the Poblano Peppers:
- Roast poblanos directly over a gas flame, grill, or under a broiler until charred on all sides.
- Place in a bowl and cover to steam for 10 minutes.
- Peel the skin, remove seeds and stems, and slice into strips.
Assemble the Tacos:
- Warm corn tortillas in a skillet or microwave.
- Layer with caramelized onions and poblano strips.
- Sprinkle cheese, cilantro (optional), and season with garlic powder, salt, and pepper.
- Finish with a squeeze of fresh lime juice. Serve hot.
Notes
Storage Tips
- Store leftover onions and peppers in separate airtight containers in the fridge for up to 4 days.
- Reheat gently in a skillet before serving.
✅ Notes
- Want more protein? Add scrambled eggs, black beans, or grilled chicken.
- For vegan tacos, swap butter for olive oil and skip the cheese or use a plant-based version.
🥑 Pairs Well With
- Mexican rice
- Guacamole
- Roasted corn salad
- Fresh pico de gallo