Vegetarian Rajas Tacos

Instructions

1. Roast the poblanos
   Place poblano peppers directly over an open flame on a gas stove or under a broiler, turning occasionally until charred and blackened on all sides, about 5-7 minutes. Transfer to a plastic bag, seal, and let steam for 10 minutes to loosen skins. Peel off the charred skin, remove seeds and stems, and slice into thin strips.
2. Sauté the vegetables
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Combine the rajas mixture
   Add the poblano strips, corn kernels, oregano, and cumin to the skillet. Cook for 3-4 minutes, stirring occasionally until the corn is tender and the flavors have melded together.
4. Add the cream
   Reduce heat to low and stir in the Mexican crema or sour cream. Simmer gently for 2-3 minutes until the mixture is heated through and slightly thickened. Season with salt to taste.
5. Warm the tortillas
   Heat the corn tortillas on a dry skillet or directly over a flame until soft and pliable, about 20-30 seconds per side. Keep warm wrapped in a clean kitchen towel.
6. Assemble the tacos
   Spoon the rajas mixture onto each warm tortilla. Top with crumbled queso fresco or feta cheese and fresh cilantro leaves.
7. Serve
   Arrange the tacos on a serving platter, garnish with additional cilantro and serve immediately with lime wedges on the side for squeezing over the tacos.