Taco de Rajas con Crema (Poblano Pepper and Onion Tacos)

• 1 medium Yellow onion
• 2 large Poblano pepper
• 1 tbsp Olive oil
• 2 cloves Garlic
• 6 pieces Corn tortillas
• 80 ml Mexican crema
• 1 piece Lime
• 10 g Fresh coriander

1. Halve and peel the onion, then slice it into thin strips. Slice the poblano peppers into strips, discarding the seeds and core. Finely grate or crush the garlic.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 4 to 5 minutes until softened and starting to colour. Add the poblano peppers and cook for 6 to 8 minutes, stirring often, until tender with a few lightly charred edges.
3. Stir in the garlic and cook for 30 to 60 seconds until fragrant. Take the pan off the heat and season to taste with salt and black pepper. Keep the filling warm while you heat the tortillas.
4. Warm the corn tortillas in a dry pan over medium heat for about 20 to 30 seconds per side, or until pliable and lightly toasted. Stack them as you go to keep them warm. If you prefer, warm them directly over a gas flame using tongs until lightly blistered.
5. Fill each tortilla with the rajas mixture. Spoon over the mexican crema, then squeeze over lime to taste. Finish with fresh coriander and serve straight away.

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