- Zesty tacos filled with hearty poblano peppers for a vegetarian or meatless Monday meal.
- Add olive oil to a skillet on medium heat.
- Add sliced poblano peppers and yellow onion to the pan, and sauté until cooked through.
- Add a squeeze of lime to the pepper and onion mixture (optional).
- Bake taco shells according to directions on the box.
- Add poblano and onion mixture to the base of taco.
- Top with sliced radishes, corn and cotija cheese.
- Finish with taco sauce.