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Roasted Kabocha and Eggplant Tacos with Poblano Crema
BIG FLAVOR KITCHEN19Ingredients
60Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 poblano pepper
- 1 cup sour cream (can substitute vegan, if desired)
- 1/3 cup cilantro (chopped)
- 1 lime (zested)
- 1 Tbsp. lime juice
- kosher salt (to taste)
- 1 kabocha squash (cut into large dice, about 5 cups total)
- 1 eggplant (large, cut into large dice, about 5 cups total)
- 3 cloves garlic (peeled and smashed)
- 4 Tbsp. extra-virgin olive oil
- 1 1/2 Tbsp. dried oregano
- 1 tsp. paprika
- 1 tsp. ground cumin
- kosher salt
- cracked black pepper
- corn tortillas (warmed)
- shredded cabbage (or cole slaw mix)
- lime wedges
- hot sauce (optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium530mg22% |
| Potassium890mg25% |
| Protein6g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C80% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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