Beachside Corn-Potato-Roasted Poblano Tacos
yields 8 tacos
2 large poblano peppers, stemmed, seeded, and halved lengthwise
16 oz frozen hash browns (look for a brand that contains nothing but potatoes)
generous pinch salt
1 TBSP olive oil
2 cloves garlic, minced
12 oz frozen (or fresh) corn kernels
2 tsp Old Bay seasoning
1/4-1/2 tsp black pepper, to taste
2/3 cup full-fat canned coconut milk
8 six-inch soft corn tortillas, warmed
chopped chives (or thinly sliced red onion), for garnish
chopped cilantro, for garnish
lime wedges, for garnish
Heat oven broiler and place poblanos, cut-side down, on a baking sheet lined with aluminum foil. Place on a rack five to six inches from heat source and cook until blistered and black over most of the surface, about 10 minutes. Remove from oven, carefully gather the foil ends and wrap into a closed package. Set aside.
Heat oven to 350. Line a baking sheet with parchment, spread the hash browns out evenly, sprinkle with salt, and bake until fluffy and beginning to brown at the edges of the pan, 30-40 minutes.
Meanwhile, heat oil gently over medium heat in a large pan and saute garlic, being careful not to burn. After two minutes, add corn, Old Bay, and pepper. Stir to combine and cook for three minutes, reducing heat as necessary to avoid scorching. Add coconut milk and stir to combine. Cover, reduce heat to low, and hold until the potatoes are ready.
Meanwhile, unwrap the peppers, make sure they're cool enough to handle, and carefully remove the skins (by this time, they should come away easily). Cut each half in half lengthwise to get a total of 8 strips.
Stir the cooked potatoes into the corn mixture and adjust seasoning, if necessary.
To assemble, place a poblano strip in the bottom of a tortilla, top generously with potato-corn mix, sprinkle on chives and cilantro, and top it all with a light squeeze of lime.